Rustic Apricot & Peach Pie
I am a huge fan of summery pies like this one in the warmer months! It’s the perfect dessert if you’re hosting because well its delish, and it’s definitely eye catching & beautiful! But i must admit, i can eat this dessert any night, with no occasion, and be more than happy!
Apricots, plums, peaches, nectarines- whatever summer stonefruit you’ve got will work no problem.
Serve up this Rustic Apricot & Peach Pie with vanilla ice cream, and voila!
INGREDIENTS
Serves 8, makes 1 pie
1 recipe for GF All-Butter Pie Dough, or your favourite store-bought pie dough (9 inch)- I used store bought and it was delicious!
GF oat flour, for rolling the dough
2 ripe peaches or nectarines
3 apricots
4 plums
1/3 cup organic granulated sugar, plus 2 teaspoons for sprinkling
1 1/2 tablespoons cornstarch
½ teaspoon ground cardamom
squeeze of lemon juice
big pinch salt
2 tbsp brandy or amaretto (optional)
1 tsp vanilla
Approx. 2 tablespoons (30 ml) honey, for drizzling
1 egg, beaten (or 2 tablespoons heavy cream or milk)
vanilla ice cream, for serving
INSTRUCTIONS
Let the dough soften at room temperature (if cold) 5 minutes or so, until malleable. Roll the dough between two large sheets of parchment paper, dusting it with oat flour and flipping the whole thing over as needed to prevent sticking, to make a 14-inch round that is roughly ¼-inch thick. If the dough rips-just squish it back together! Trim the edges into a clean round, then slide the parchment and dough onto a large, unrimmed baking sheet and chill until firm, 30 minutes.
Position a rack in the lower third of the oven and preheat to 400ºF.
Cut the fruits in half & and remove the pits, and slice as thinly as possible. In total, you should have about 4 cups of fruit.
In a large bowl, stir together the 1/3 cup sugar, cornstarch, and cardamom. Gently toss in the fruit, lemon juice, brandy or amaretto, vanilla, and salt, until the fruit is coated evenly.
When the dough has chilled, remove from the refrigerator and, leaving a 2-inch overhang, place the fruit in concentric circles, starting with the outside and working in, overlapping the slices slightly. If you don’t want to do it like this, no worries! Just put all the fruit over the crust- no judgment at all if so!
Next, fold the edge of the dough up over the fruit to form a crust, pleating it as you go. Brush the edge of the dough with the egg wash (or cream or milk) and sprinkle with the sugar.
Bake the pie until the crust is golden and the fruit is bubbling, approximately 35-45 minutes. Be sure to rotate it half way through for even baking!
ASSEMBLE:
1. Remove from the oven and let cool to warm, then drizzle all over with honey. Cut into wedges and serve warm or at room temperature with ice cream.
2. The pie is best the day of baking while the crust is crisp, but extras will keep, refrigerated airtight, for up to 3 days.
NOTES:
*Use any combination of stone fruit you like here! Just be sure to keep it to a total of 4 cups once it’s thinly sliced up. Plums, pluots, apriums, apricots, white or yellow nectarines or peaches – all are good options!
* Dial the sugar up or down based on how sweet or tart your fruit is, and add a little extra cornstarch if using a larger quantity of plums or pluots, which have a higher water content. This is important, so be sure to take it into consideration!
Bon Appetit!
Photography by Patricia Brochu