apricot /peach pie
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 wind storms this past year, a bounty remained. The apricots are luscious and triple the usual size! I prefer to eat apricots in recipes due to the texture but this year’s crop tastes pleasantly different. Some mature and fall before we can harvest. As branches hang over the fence line, quite a few are readily available to our next door neighbor. Sadly, our invitation to “help themselves” remains ignored and the fruit falls to the ground and rots. Nonetheless, we have shared basketsful with surrounding neighbors who excitedly accept and devour our gift! We used part of our first batch to bake a pie so sweet but tinged with a tasty tartness and my Aunt Roby’s pie crust recipe makes any pie a masterpiece! God’s love is similar to the circumstances of these apricots in many ways. Like the manna of long ago, there was always enough to go around just as our yummy harvest yearns to be shared. Nurturing God’s love within ourselves by sharing and reaching out to others is like lovingly preparing that delectable pie. Genuine goodness is enhanced and opportunity is never wasted. God lovingly continues to offer His grace freely. God’s love is sometimes openly accepted and devoured and sometimes not but God’s love remains readily available.
Ingredients For apricot /peach pie
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5-6peeled and sliced fresh apricots
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1 tsplemon juice
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1 cbrown sugar
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1/4 cflour
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1/4 Tbspcinnamon
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2 Tbspbutter or margarine
How To Make apricot /peach pie
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1bake 425 degrees(i do not bother preheating oven in order to conserve energy and find that it does not affect the results at all!)
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2mix peaches/apricots and lemon juice. stir together sugar, flour and cinnamon. mix with peaches/apricots.
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3turn 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.
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4bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. remove foil and bake 15 final minutes.
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5i 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.
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6after preparing pie, we brust the crust with beaten egg whites and sprinkle with sugar.
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