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Please Fave the original Here

A great new recipe from !

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It's apricot season, so why not make this wonderful early summer pie? This recipe is a little sweet, a little tart, a little spicy, and goes perfectly with a scoop of vanilla ice cream. It's from My Spiced Kitchen by Yaniv Cohen. The book is fantastic and well worth checking out.

Ingredients

* 20 apricots, firm, pitted and quartered
* 1 cup packed brown sugar
* 1/4 cup A/P flour
* 1-1/2 tsp ground cardamom
* 1 Tbsp vanilla extract
* 2 pie crusts (store bought are fine)
* 2 Tbsp butter
* 1 egg yolk
* coarse sugar
* vanilla ice cream

Directions

1. Combine the brown sugar, flour, cardamom, and vanilla in a bowl and mix until combined, then toss with the apricots. Allow to sit for at least half an hour.
2. Preheat the oven to 375F.
3. Roll out the pie crusts and place one into a 9 inch pie pan. Fill the crust with the apricot mix, then top with little cubes of butter between the fruit. Cover with the other sheet of dough and pinch to seal, cutting a line in the top to vent steam.
4. Beat the egg yolk and brush on the top crust, then sprinkle on a dusting of coarse sugar.
5. Bake for 20-30 minutes, until the crust starts to brown, then cover with foil and bake another 30 minutes. Remove the foil and bake another 5-10 minutes if necessary, to ensure the crust is golden brown and the filling is bubbly.
6. Cool and then serve with vanilla ice cream.

Notes

* Make sure to eat it with vanilla ice cream, it really compliments the tartness of the pie and brings out the flavors.
* The apricots should be firm and a bit under-ripe.
* The apricots we had were big enough there was enough filling for two pies (or maybe our frozen pie crusts were a bit small). If this happens to you, just freeze the other half of the filling and you'll have a pie ready to go with just a bit of thawing and a slightly adjusted cooking time.