Peach and Apricot Pie is an easy one crust crumble topped pie that is a deliriously delicious and juicy dessert made with ripe peaches and apricots.
Maybe I’ve been commenting on too many food blogs lately, but I’m fresh out of words to describe this peach and apricot pie. I’m officially giving up awesome, amazing and incredible for the day. I never use yummy, tasty, or mmmmmmmmmmm. Drool and mouthwatering are not only overused, but kind of gross.
I guess I could dance around the issue and talk about the beautiful range of yellows and oranges you get when you mix peaches and apricots, and how the colors magically intensify when you cook them.
I can talk about the messy, over sized crumbs on this tart and the way the butter and brown sugar fuse into a kind of molten butterscotch the oven. And how the glossy juice bubbling out from underneath those chunky crumbs will just about overflow the walls of the tart pan when you pull it out of the oven.
I might mention that the crust rolls out fluidly, and provides just enough support to this tart without overshadowing the fruit. But beyond that, I really can’t help you. You may just have to get some peaches and apricots and try it out for yourself.
I didn’t weigh out my fruit, I just counted the pits when I was finished. But the amount is flexible. You want enough fruit to fill your tart pan; it can be a thin or a thick layer. Definitely put foil under the pan to catch any juice overflow.
I guess ultimately you have to use the tools you’re given and make the best of it. This tart is really, well, delicious. I think you know what I mean :)
Peach and Apricot Pie is an easy one crust crumble topped pie that is a deliriously delicious and juicy dessert made with ripe peaches and apricots.
Ingredients
- 1 tart crust recipe
- approximately 5 peaches and 6 apricots
- 2 Tbsp flour
- 1 Tbsp sugar
- 1 tsp almond extract
- a squeeze of lemon juice
- 1/2 cup chopped walnuts
- 3/4 cup flour
- 3/4 cup brown sugar
- 6 Tbsp unsalted butter, melted
Instructions
- Set oven to 375F
- Peel the peaches and slice them. Slice the apricots without peeling. Toss them with the lemon juice, sugar, flour and almond extract. Set aside.
- Line a 9" tart pan with the crust. Put the crust in the freezer while you make the topping.
- To make the topping, mix the flour, brown sugar, and walnuts with the melted butter. Mix it first with a spoon, and then toss with your fingers until you get big chunky crumbs. There should be no dry flour.
- Spread the fruit out in an even layer over the crust. Sprinkle the topping over the fruit.
- Bake for about 45 minutes, until the crumbs are golden and the juice is bubbling.
- Let cool a bit before cutting.
16 Comments
grace
June 3, 2013 at 11:56 amno words required, my friend!
Heather Schmitt-Gonzalez
June 1, 2013 at 11:53 pmI think it looks like warm summer sunshine! And don’t even tell me that you don’t know how that tastes. Luscious.
And funny you should say that, I’ve heard before people say that the word drool was gross…but never mouthwatering. Personally, I don’t think they’re gross, but I guess I better watch what I say when I’m not on my own site from now on!
Debby Foodiewife
June 1, 2013 at 7:09 pmI’m just gonna say “yum”. I just roasted some apricots and loved the vibrant color! A crumb topping just makes my day. Last year, I discovered a combo of apricots and cherries are amazing– and I’m thinking this would be a good twist on your recipe. I’m so-so on pie crusts, but love a good crumb topping. Yum! (there, I said it again.)
shannon weber
June 1, 2013 at 11:59 am*finger to lips* you don’t have to say any words. :) long live summer peaches and apricots; that’s what i have to say. also, tart pans for making everything look amazing.
Magnolia Verandah
June 1, 2013 at 2:45 amOh MY! is all I have to say.
katekindle
June 1, 2013 at 2:02 amPeach apricot! I will definitely make this one! Someone mentioned with breakfast. Yeah.
Eileen
May 31, 2013 at 7:26 pmI love this pie! Such a beautiful crumble. And aren’t you glad to see the summer stone fruit hitting the markets? SO GOOD.
Sue/the view from great island
June 1, 2013 at 12:02 amI am SO glad to see them again, and a little bit later in the year our farmer’s markets have the most incredible array of plums, I think I’m most excited about them.
belleau kitchen
May 31, 2013 at 4:33 pmToothsome? I’ve not heard that before! Sounds a bit grim if you ask me. I think plain old delicious would work here or if you want to be ‘modern’ you could go for pielicious!
thyme Sarah
May 31, 2013 at 9:41 pmWell, you definitely have me sold!
Amy
May 31, 2013 at 7:21 pmThis looks so good! Peach and apricot is one of my favorite flavor combinations, and crumb-topped pies > regular pies. Good call with this one — and it’s gorgeous too.
Sue/the view from great island
June 1, 2013 at 12:03 amThanks Amy, I really like the two colors together.
Tricia @ Saving room for dessert
May 31, 2013 at 6:11 pmWell Sue – there is something about the photo of the dough draped over the plate that makes me swoon. The whole pie looks wonderful – and you know I know a good pie when I see one. Have a lovely weekend.
Averie @ Averie Cooks
May 31, 2013 at 3:24 pmSue it’s gorgeous…the brown sugar sort of melty and drippy, with the filling just oozing out the sides…mmm, this is totally Delicious :)
Patty Price
May 31, 2013 at 1:59 pmHow ever you want to describe it -this is one good looking pie!
My favorite thing about pie is having a piece for breakfast with a cup of coffee but since That’s not possible I will just have to use my imagination for now and try your recipe later :-)
Sue/the view from great island
May 31, 2013 at 3:15 pmI just had a piece for breakfast–and it was just as good cold. Hope you give it a try.