Recipe: Honeyed Apricot Pie

I love Costco. You can get boxes of mangos, a bazillion pounds of organic blueberries for $6, and once I even saw a glass bottle shaped like a gun that was full of tequila and almost as tall as I am.

Before you ask, no, I did not get the giant glass gun full of tequila, but I kind of wish I had.

We have a couple of different types of Costco’s around here. The regular kind and the restaurant supply type. The restaurant supply one is pretty awesome for kitchen stuff and if you want to buy and ENTIRE LAMB or 50# of frozen shrimp. It’s the perfect place for your weekly grocery shopping if you have one of those giants from Skyrim in your backyard or 20 kids who REALLY like lamb and shrimp.

My kitchen may look like it, but I don’t have a Skyrim giant or 20 kids, but I do have apricot pie.Click To Tweet

Despite the fact that my kitchen looks like I have a backyard Skyrim giant or 20 kids, I have neither, so I opted for the gigantic container of apricots instead.

Growing up my great grandma would make a lot of jam, blackberry, raspberry, plum, but my favorite was always the apricot jam. My favorite lunch was a sandwich with mayo, sliced mushrooms, and black pepper, snack was a piece of bread with a pat of butter, and dessert was freshly picked, sun-warmed blackberries with a little sugar and heavy cream. I was a strange child, and minus the mushroom sammich, all of those are still some of my favorites, especially the apricot jam.

Long story short, (Did you laugh at that statement as much as I just did? Yeah, tl;dr isn’t really my style.) there was a large pile of very ripe apricots that Andrew and I wouldn’t be able to eat before a swarm of fruit flies descended upon us. Not surprisingly, the first thing that popped into my head was pie, but one that I never had before: apricot pie. Specifically, Honeyed Apricot Pie.

For this apricot pie recipe, I wanted to keep the tartness of the apricots and add a sweetness that wasn’t just from cane sugar and decided that a half sugar/half honey combination would add both a floral and regular sweetness to the apricot filling. The result is a jammy filling with a sweetness level between fresh apricots and apricot jam.

So the next time you find yourself at Costco trying to decide between an entire lamb or a big box of apricots, well, you know which to choose.

Unless you really do have a backyard giant, then please go with the lamb because those guys get HANGRY.

INGREDIENTS FOR HONEYED APRICOT PIE

• 2 Cups plus 2 tablespoons AP Flour
• 2 sticks Unsalted Butter
• 1/2 Teaspoon Kosher Salt
• 12 large Apricots
• 1/4 Cup Sugar
• 1/4 Cup Honey
• 1/4 Teaspoon Cinnamon

DIRECTIONS FOR HONEYED APRICOT PIE

1. Prepare pie dough according to this recipe, but split the dough into two balls before wrapping it to rest in the fridge.
2. Preheat oven to 425º. Cut apricots in half to remove the pit and cut each half into thirds and place into a large bowl.
3. Add sugar, honey, 2 TBSP flour, and cinnamon to the bowl and gently fold together until you can no longer see any sugar or flour.
4. Remove pie dough from fridge and roll out the bottom layer, add to pie plate and pour filling on top, scraping down the sides of the bowl to get all the honeyed, sugary, apricoty goodness. Roll out top layer and place on top of filling, folding the sides under and pinching to seal.
5. Place pie on a cookie sheet and put in the oven. Immediately lower the temperature to 375º and bake for 55 minutes or until the top is golden and the filling is bubbling.
6. Let pie cool completely before slicing. Or don’t slice and dig in with a fork like Andrew and I may have done. #twopersonhouseholdperks

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