Apricot And Pear Pie
A delightful combination of sweet apricots and ripe pears baked in a flaky pie crust, perfect for dessert or a comforting treat for family gatherings.
Ingredients
Instructions
- Prepare the pie crust according to package directions for a two-crust pie, using a 9-inch pan.
- Heat the oven to 425°F.
- In a saucepan, combine water, sugar, and cinnamon; bring to a boil.
- Add thinly sliced pears, dried apricots, and tapioca to the boiling mixture.
- Cook until the fruit is tender and the mixture thickens, about 10-15 minutes.
- Allow the filling to cool slightly before pouring into the prepared pie crust.
- Cover with the second pie crust, seal the edges, and cut small slits on top for steam to escape.
- Bake in the preheated oven at 425°F for 35 minutes or until the crust is golden brown.
- Let the pie cool slightly before serving.
Tips & Substitutions
For a more flavorful filling, consider adding a splash of vanilla extract or a squeeze of lemon juice to the fruit mixture. If you don’t have tapioca, cornstarch can be a suitable substitute, but adjust the quantity as needed. Ensure the pears are ripe for optimal sweetness and texture. For a decorative touch, use a lattice crust on top.
Serving Suggestions
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream for added indulgence. This pie pairs beautifully with Holly Red Punch for a delightful dessert experience. For a balanced meal, consider serving it alongside a light salad like Copper Penny Salad (Marinated Carrots).
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes until warmed through. This will help maintain the crispness of the crust while warming the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Apricot And Pear Pie contains roughly 778 calories, with 8g protein, 97g carbohydrates, and 40g fat. It is an excellent source of calcium (23% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 499mg per serving (22% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of dried?
Yes, you can use fresh apricots, but keep in mind that they will need to be peeled and sliced. You may need to adjust the sugar in the recipe since fresh apricots can be less sweet than dried ones.
What can I do if my pie crust is too thick?
If your pie crust seems too thick, you can roll it out a bit more before fitting it into the pan. Alternatively, you can trim the edges for a more even thickness. Just be careful not to overwork the dough, as this can lead to a tough crust.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown, and you can see the fruit filling bubbling through the slits on top. If you’re unsure, you can insert a knife into the filling to check if it's hot and the fruit is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).