To serve a crowd, double the recipe, including pastry, and spoon from the dish like a cobbler.

Recipe by Coastal Living November 2001

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Recipe Summary

Yield:
1 (9-inch) pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 3 ingredients in a large bowl. Whisk in cream and next 3 ingredients. Stir in walnuts and apricots.

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  • Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate. Spoon apricot mixture into piecrust. Roll remaining pastry to 1/8-inch thickness. Place over filling; seal and crimp edges. Cut slits in top to allow steam to escape.

  • Bake at 375° for 1 hour, tenting if necessary. Cool on wire rack.

  • Note: 3/4 cup dried apricots may be substituted for fresh. Pour hot water to cover; let stand 20 minutes. Drain apricots, and cut in half; use in addition to 1 1/2 cups dried apricots.

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