Apricot Fold-over Pie
Recipe: #38918
June 12, 2022
"An interesting pie concept and I think other fruit will also work such as peaches. When I made this I used the full amount of 8 cups apricots -- there is no way you can fold over the pie with that many apricots (quartered), so put another crust on top and it is a delicious pie. I did use the whole 2/3 cup sugar but just regular white sugar. Changed the amount to half the original amount and that way it can be a fold over pie. makes one 9 inch pie Recipe source: Seasonal Fruit Desserts cookbook"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (16.1 g)
- Calories 54.2
- Total Fat - 2.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 0.5 mg
- Sodium - 1774.5 mg
- Total Carbohydrate - 6.9 g
- Dietary Fiber - 0.6 g
- Sugars - 4.1 g
- Protein - 1.3 g
- Calcium - 9.1 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees F.
Step 2
In a bowl toss the apricots with the sugar, flour and spices and let it stand while you roll out the dough.
Step 3
Roll chilled dough into a large circle about 1/8 inch thick. Drape it into a deep 9 inch pie dish, allowing the edges to hang over edge of dish. If you desire you can trim the the edges. Add fruit on top of the dough and then fold dough over the top. Bruch with melted butter, pouring any excess into the fruit and then sprinkle with about a tablespoon of sugar.
Step 4
Place the filled pie dish on a cookie sheet.
Step 5
Bake for 15 minutes. Lower heat to 375 degrees F and take another 40-50 minutes or until fruit is bubbling and crust is colored. Cool before serving.
Tips
No special items needed.
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