Best Apricot Peach Pie Recipes

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APRICOT PEACH PIE



Apricot Peach Pie image

This is a delicious pie and quite easy to prepare, even for a novice baker. It's great in the winter when fresh fruit isn't always available.

Provided by Irmgard

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 11

1 9" unbaked pie shell
1 cup packed dried apricot, cut into halves
1 (19 ounce) can sliced peaches
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup flour
2 tablespoons butter

Steps:

  • Cover apricots with boiling water in a small saucepan and let stand 1 hour.
  • Meanwhile, prick pastry shell all over with a fork.
  • Line with parchment or foil and fill with pie weights or dry rice.
  • Bake in a preheated 425 degree F oven for 8 minutes.
  • Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
  • Let cool on a rack while you prepare the filling.
  • Drain apricots well and discard liquid.
  • Pour liquid from peaches over apricots; set aside.
  • Add lemon juice and peel to apricots and bring to a boil.
  • Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
  • Stir together sugar and cornstarch.
  • Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
  • Gently stir in peaches.
  • Cool 5 minutes, then spoon into baked pie shell.
  • To make streusel topping, stir together the almonds, sugar and flour.
  • Blend in the butter with a fork until the mixture is crumbly.
  • Sprinkle streusel topping over peach-apricot mixture.
  • Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.

Nutrition Facts : Calories 2086.4, Fat 83.3, SaturatedFat 25.2, Cholesterol 61.1, Sodium 721.4, Carbohydrate 329.5, Fiber 26, Sugar 217.5, Protein 29.1

FRESH PEACH, APRICOT AND BING CHERRY PIE



FRESH PEACH, APRICOT AND BING CHERRY PIE image

Categories     Fruit     Brunch     Dessert     Bake     Picnic     Mother's Day     Father's Day     Summer

Yield 8 slices

Number Of Ingredients 10

Pie Crust Dough for 9 inch pie plate (use your favorite dough recipe)
1 pound fresh peaches, peeled, pitted and sliced into 1/4-inch-thick-slices
1/2 pound fresh, ripe apricots, pitted and sliced into approximately 6 pieces
1 1/2 pound fresh bing cherries, pitted and sliced in half
2/3 cup evaporated cane juice sugar
1/8 cup light brown sugar
3 tablespoons small granulated tapioca
Juice of one orange (approx. 4 tablespoons)
Egg white, lightly beaten
Sugar for sprinkling

Steps:

  • Make your favorite pie dough and roll it out to fit a 9 inch pie dish with a round top and bottom. Place the bottom piece of dough into the pie dish and reserve the top until after pie is filled. Chill dough until ready to fill. Make an "x" in the bottom of each peach and submerge in boiling water for 1 minute to loosen skin. Let cool briefly and then peel skin off peaches. You may want to peel your apricots in the same way. In a large bowl, gently mix sliced peaches, apricots, cherries, cane sugar, brown sugar, tapioca and orange juice. Pour fruit mixture into the prepared pie dish. Make lattice top, cover fruit mixture and crimp to seal edges. Lightly beat egg white with a teaspoon of water. Brush lattice top with beaten egg whites. Bake at 350 degrees for 1 hour or until top is golden brown and contents are bubbling. Let cool and enjoy.

APRICOT /PEACH PIE



Apricot /peach Pie image

this is a variation of peach pie with a nine inch double crust. (see Aunt Roby's not so secret pie crust)Lessons from an apricot We are blessed with a wonderful shade tree in our backyard with an added bonus of producing apricots. Prior to ripening, fruit trees "drop" extra fruit but not always by choice. Despite wicked...

Provided by karen solomon

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 6

5-6 peeled and sliced fresh apricots
1 tsp lemon juice
1 c brown sugar
1/4 c flour
1/4 Tbsp cinnamon
2 Tbsp butter or margarine

Steps:

  • 1. bake 425 degrees(i do not bother preheating oven in order to conserve energy and find that it does not affect the results at all!)
  • 2. mix peaches/apricots and lemon juice. stir together sugar, flour and cinnamon. mix with peaches/apricots.
  • 3. turn into pastry lined pie pan. dot with butter cover wsith top crust and slit top crust at top in "X" for venting. seal and flute. cover edge with 2-3 strips aluminum foil to prevent burning. remove foil last 15 minutes of baking.
  • 4. bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. remove foil and bake 15 final minutes.
  • 5. i place a cookie sheet beneath pie to catch any overflow of juice. i use a glass pie plate, so times may need to be adjusted for metal baking pan.
  • 6. after preparing pie, we brust the crust with beaten egg whites and sprinkle with sugar.

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Apricot peach pie recipes are a delicious combination of two stone fruits: apricots and peaches. These fruits are commonly in season during the summer months, making it the perfect time to experiment with different recipe ideas.

Health Benefits of Apricots and Peaches

Both apricots and peaches are excellent sources of vitamins A and C, which are essential for maintaining good eye health, skin health, and overall immunity. Additionally, apricots contain high amounts of potassium, which aids in regulating blood pressure and preventing heart disease. Peaches, on the other hand, are rich in fiber, which aids in digestion and can help prevent chronic diseases such as diabetes and colon cancer.

Traditional Apricot Peach Pie Recipe

This classic recipe combines the sweet, juicy flavors of apricots and peaches with a buttery, flaky crust. To make the pie filling, simply mix sliced peaches and apricots with sugar, flour, cinnamon, and nutmeg. Pour the filling into a prepared pie crust and bake until golden brown. Serve warm with a scoop of vanilla ice cream and enjoy!
Ingredients:
  • 2 cups sliced peaches
  • 2 cups sliced apricots
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 prepared pie crust
Instructions:
  1. Preheat oven to 375°F.
  2. In a large bowl, combine sliced peaches and apricots.
  3. Add sugar, flour, cinnamon, and nutmeg to the fruit mixture and stir until well combined.
  4. Pour mixture into the prepared pie crust.
  5. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
  6. Allow the pie to cool for at least 15 minutes before serving.
  7. Serve warm with a scoop of vanilla ice cream, if desired.

Apricot Peach Crumble Recipe

This recipe is a twist on the classic apricot peach pie, but instead of a traditional crust, it features a crumbly streusel topping made with oats, brown sugar, and butter. The filling is made with the same ingredients as the traditional pie recipe but is topped with the delicious crunchy crumble. Serve warm with a dollop of whipped cream and enjoy!
Ingredients:
  • 2 cups sliced peaches
  • 2 cups sliced apricots
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup oats
  • 1/4 cup brown sugar
  • 1/4 cup butter, melted
Instructions:
  1. Preheat oven to 375°F.
  2. In a large bowl, combine sliced peaches and apricots.
  3. Add sugar, flour, cinnamon, and nutmeg to the fruit mixture and stir until well combined.
  4. Pour mixture into a greased 9-inch pie dish.
  5. In a separate bowl, combine oats, brown sugar, and melted butter to make the streusel topping.
  6. Sprinkle the streusel topping over the fruit mixture.
  7. Bake for 45-50 minutes or until the topping is golden brown and the filling is bubbling.
  8. Allow the pie to cool for at least 15 minutes before serving.
  9. Serve warm with a dollop of whipped cream, if desired.

Apricot Peach Crostata Recipe

A crostata is a type of rustic Italian tart that is easy to make and perfect for summer. Instead of a traditional pie crust, a crostata features a free-form, hand-rolled crust that is wrapped around the filling. This apricot peach crostata recipe is flavored with almond extract, which pairs perfectly with the sweet fruit filling to create a mouthwatering dessert.
Ingredients:
  • 2 cups sliced peaches
  • 2 cups sliced apricots
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp almond extract
  • 1 egg, beaten
  • 1 prepared pie crust, rolled out into a circle
Instructions:
  1. Preheat oven to 375°F.
  2. In a large bowl, combine sliced peaches and apricots.
  3. Add sugar, flour, cinnamon, nutmeg, and almond extract to the fruit mixture and stir until well combined.
  4. Roll out the prepared pie crust into a large circle.
  5. Place the crust onto a parchment-lined baking sheet.
  6. Spoon the fruit mixture onto the center of the crust, leaving a 2-3 inch border around the edges.
  7. Fold the edges of the crust over the fruit, creating a rustic, free-form tart.
  8. Brush the edges of the crust with the beaten egg.
  9. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
  10. Allow the crostata to cool for at least 10 minutes before serving.

Conclusion

Apricot peach pie recipes are a delicious way to enjoy the flavors of summer. Whether you prefer a traditional pie, a crunchy crumble, or a rustic crostata, there is a recipe to suit any taste. With the different health benefits that both apricots and peaches provide, it is also an excellent way to add some nutrition to your diet while enjoying dessert. Try out these recipes and discover your new favorite summer dessert!

Apricot peach pies are a delicious summer treat that can be made at home. The sweet and tangy blend of apricots and peaches creates a rich flavor that satisfies the taste buds. Baking a perfect apricot peach pie requires some useful tips, which we will discuss in detail.

Selecting Fresh Apricots and Peaches

One of the essential keys to creating an exceptional apricot peach pie is using fresh, ripe fruits. Selecting perfectly ripe and fresh apricots and peaches is essential. You can find fresh fruits in local farmer's markets, grocery stores and roadside stands. When selecting apricots, look for firm ones with a slightly orange hue, with a sweet aroma. Peaches should be firm with a slightly velvety texture, indicating that they are ripe. Avoid fruits that are too soft, bruised or discolored, as these are not fresh and may affect the quality of your pie.

Preparing the Fruits

After finding the perfect fruits, the next step is to prepare them. Rinse the apricots and peaches thoroughly under cold water, then remove the pits and slice them thinly. Ensure that the slices are uniformly sized to make the baking process manageable. Avoid over-slicing the fruits as they tend to break and release too much juice when baked.

The Perfect Pie Crust

A good pie crust is crucial to the success of apricot peach pie, and there are several types of pie crust that you can choose. A flaky butter crust is a classic option that works well with apricot peaches. Ensure that you use cold butter and ice-cold water when preparing the crust to help it retain its flakiness. Pre-baking the crust for 5-7 minutes before adding the filling helps keep it crispy and prevents it from getting soggy.

Adding Flavors

Adding flavors is an excellent way to elevate the taste of your apricot peach pie. A mixture of cinnamon, nutmeg, and vanilla extract creates a delicious aroma and a warm flavor. You can also add citrus zest or juice to give your pie a zesty twist. If you want a boozy twist, you can add a splash of brandy or bourbon to the filling for an adult-friendly version.

Thickening the Filling

To prevent the filling from becoming too watery, use cornstarch or flour as a thickening agent. Mix the cornstarch or flour with sugar, then toss it with the apricots and peaches. The starch absorbs any excess liquids and helps thicken the filling as it cooks.

Creating the Perfect Lattice Top

The lattice top is a classic feature of apricot peach pies that creates a unique decorative effect. To create the perfect lattice top, roll the dough to the desired size and shape, cut it into thin strips, then weave the strips over the pie filling. Use an egg wash to seal the edges of the strips and create a golden brown color.

Baking the Pie

The baking process is crucial to the success of your apricot peach pie. Preheat the oven to 375°F and bake until the filling is bubbling and the crust is golden brown, which usually takes about 45-50 minutes. Cover the edges of the crust with aluminum foil or a pie shield to prevent them from getting burned.

Cooling the Pie

Allow the pie to cool for at least an hour before serving it. Cooling the pie allows it to set, and the filling to solidify, giving it a perfect texture. Serve the pie with a scoop of vanilla ice cream or whipped cream for a classic dessert experience.

Conclusion

In conclusion, making an apricot peach pie requires some tips and tricks to make it perfect. Selecting the right fruits, preparing the pie crust, adding flavors, and thickening the filling are critical to success. With these valuable tips, you can bake an exceptional apricot peach pie that will be the hit of any summer gathering.

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