These apricots were sneakily picked from my neighbor's tree. His house being vacant and the tree bursting with bright orange balls of goodness, I felt it was my civic duty to relieve the tree of some of its weight. The resulting galette was a perfectly summery, surprisingly juicy simple pie.
Apricot-Blueberry Rustic Pie
Recipe by Kelly
Pictures by Caroline
4 cups apricots, pitted and sliced
1 cup blueberries
1/3 cup sugar + 1 tablespoon
dash of salt
1/4 teaspoon nutmeg (optional)*
1/2 cup apricot preserves, slightly warmed
1 pie crust (premade or this recipe here)
- Preheat oven to 400 degrees F. In a large bowl, combine apricots, blueberries, sugar, salt, and nutmeg.
- Roll out the dough into a roughly round shape. Pile fruit in middle of crust and gently spread fruit about 1 1/2 to 2 inches from the edge.
- Fold crust over and spoon preserves over the top of the fruit. Sprinkle with tablespoon of sugar and bake 35-40 minutes, or until crust is golden brown and berries are juicy. Serve with ice cream or whipped cream.
*We made half of the galette with nutmeg and half without. I love nutmeg, so this was a welcome addition to the galette. It was equally delicious without it