My apricot tree has literally thousands of apricots on it. Does anyone have a good recipe for apricot pie?

Leni, I've never made an apricot pie. I'm not sure why since I love them. A few suggestions would be to google apricot pie with any of these names attached...all good resources.

Ruth Levy Beranbaum
Dorie Greenspan
Nick Malgieri
Martha Stewart

I just bought "Martha Stewart's New Pies and Tarts" and will check that.

ETA - I checked tastespotting.com and they have some choices.

http://www.tastespotting.com/search/apricot+pie/1

I always made apricot pie the same as peach pie. I preferred tapioca for thickening.

I made apricot jam by the quart. Apricot raspberry jam was very good too.

I've done that in the past but it always comes out too tart for dear hubby. I'm trying a recipe I found on the Pillbury site that also calls for ginger along with the cinnamon that I usually use. We'll see how that comes out. I did add extra sugar part white and part brown.

I much prefer an apricot cobbler to pie, per se.

This recipe was recommended to me a couple of years ago and it has become my "go-to" recipe.
http://www.1001recipes2send.com/Dessert ... bler.shtml

I've also had excellent results with an apricot tart with a shortbread crust.

Preheat oven to 400° F.
I just prepare the shortbread, press it into a 9-inch tart tin to about half the usual thickness for plain shortbread, bake until just barely golden - 15 minutes at most. Set aside to cool.
While cooling I arrange the peeled apricot halves on the shortbread

mix 1/2 cup sugar (I use the Splenda/sugar baking mix cause I am diabetic)
with 1/4 teaspoon nutmeg, 1/2 teaspoon salt and a tablespoon of tapioca flour or arrowroot

Sprinkle evenly over the apricot halves,
squeeze a small lime over it all
dot with little bits of butter (about scant 2 tablespoons)

Bake for 30 - 40 minutes. It should be runny but will firm up when cool.
No problem if it doesn't the shortbread crust will soak up any liquid but won't get soggy like pie crust.

Leni, Did you ever trya streusel topping? That would make the pie sweeter.

I agree a cobbler or crisp would be great. Leni, you could basically use the same recipe I posted for peach crisp...the topping is deelish.

I found this recipe on the Pillsbury website. I used Marie Callendars frozen pie crusts. It received the stamp of approval from my very picky husband. I did not peel the apricots and I used a metal pan.

Fresh apricots are spiced with cinnamon and ginger in this succulent pie recipe featured at a state fair pie contest.

Prep Time: 30 Min
Total Time: 3 Hr
Makes: 8 servings

Submit your own recipe Alice Cammarata
Buffalo, New York
State Fair Pie Competition - 2008.Recipe Tips (0) Reviews (1) RECIPE TOOLBOX


INGREDIENTS
1box Pillsbury® refrigerated pie crusts, softened as directed on box
4cups fresh apricots, peeled and sliced
3/4cup granulated sugar
5tablespoons all-purpose flour
3/4teaspoon ground ginger
1/2teaspoon ground cinnamon
1tablespoon butter or margarine
2tablespoons turbinado (raw) sugar.

DIRECTIONS
1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Trim excess dough from edge of pie plate; reserve excess dough.

2. In large bowl, mix apricots, granulated sugar, flour, ginger and cinnamon. Fill pastry-lined pie plate with apricot mixture. Dot with butter. Top with second crust. Wrap excess top crust under bottom crust edge. Cut slits in several places in top crust to allow steam to escape. If desired, use reserved dough to create shapes (leaves, flower petals etc.) to decorate top of pie. Lightly brush top of pie with water. Sprinkle with turbinado (raw) sugar.

3. Bake 40 to 45 minutes. After 20 minutes, cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning..To serve, top each slice with a dollop of fresh whipped cream sprinkled lightly with ginger.

Next I am going to try the recipe recommended by Andie. My hand is sore from cutting up all of those apricots yesterday but I have no choice. Got to process more today.

Champagne, I tried to find your crisp recipe using the search engine but nothing came up. Would you mind posting it again?

Leni, here it is. The peach version is at the bottom.

Killer Apple Crisp
(Serves 8-10)

7-8 Granny Smith apples, peeled and cut into large chunks
1 cup dried cranberries (optional, but good!)
2 T. lemon juice
1/3 to 1/2 cup sugar (to taste)

1 cup all-purpose flour
1 cup plus 2 T. light brown sugar, packed
3/4 cup old fashioned oats
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
10 T. cold butter, diced
Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped

Preheat oven to 375.

In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined.

In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts.

Spread the apple mixture in greased baking dish. The fruit should be about 2 to 2 1/2 inches deep.

Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden.

Variation: For Peach Crisp filling, use about 4 lbs. (7 or 8 large), peeled peaches cut into 1/2-inch wedges, 2 T. flour, 2 T. lemon juice and 1/3 to 1/2 cup sugar. Topping ingredients are the same as for Apple Crisp. Spread peach mixture in greased baking dish (I use an oval dish that’s approximately 10 ½ x 8 ½ x 3 - fruit should be 2 to 2 1/2 inches deep). Sprinkle the topping evenly on top. Bake at 375 for about 45-55 minutes or until bubbling and top is golden.

Note: Adding about a pint of fresh blueberries, raspberries, boysenberries or blackberries is also good with the peaches. To do that, reduce the amount of peaches a bit.

Thank you so much for taking the time to post that again. I'll have to copy/paste it to my recipe file. I really like this one.

Leni, did you dry any of your apricots?

No I didn't. Towards the end I just put them into freezer ziplocs and froze them with the seed in. I was leaving for a week at the beach in Dana Point. Melinda said that she couldn't think of any reason why I couldn't do that. Now I have an abundance of Satsuma plums.

Okay, then. (I've got a beautiful apricot diamond bar cookie recipe, but that's not going to work because it calls for dried, unsulfured apricots.)

To be honest, I think you should try your hand at making apricot preserves with the rest of them.
Puree some of the apricots and freeze the puree to keep on hand for Bellinis.
Try poaching some in a mixture of heated apple juice, white grape juice, and cinnamon....then put them on top of almond or vanilla ice cream and drizzle with Amaretto. Yum.
Make an apricot Danish and freeze it for when you want it later in cooler weather.

I wouldn't waste them in chutney. I adore Indian food but apricots are so delicate, they shouldn't be "jarred" with the pungence of Indian aromatics and spices. (Just my opinion - I'm bound to have offended at least one person with that.)

But if you make the preserves, you then have an excuse to make both Sachertorte AND Salzburger Ischerl tarts!

I'd love to have your recipes. I can't think of any reason why I couldn't defrost some of the apricots and then dry them. I do have a dehydrator. I have jam leftover from last year so I'd like to do something different with some of them.