Tuesday, July 27, 2010

Apricot-Blueberry Rustic Pie

I never ate a whole lot of apricots growing up. I have an inkling that they were one of those fruits that my momma loathed...but that could be my imagination. I was reintroduced to them in dried form, replumped on the stove with a bit of sugar and water, and then topped with cream. Simply delicious.
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)
  1. Preheat oven to 400 degrees F. In a large bowl, combine apricots, blueberries, sugar, salt, and nutmeg.
  2. 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. 
  3. 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

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