Monday 12 July 2010

Fresh Cherry and Apricot Pie

I was planning on making a cherry pie with a packet of fresh cherries...But the cherry was a little less so I added some Apricots ...the quantity below yields a small pie sufficient for serving 4 people... Addition of Apricots was really good and we all liked it very much....


Fresh Cherry and Apricot Pie

Ingredients:
½ cup Sugar
1 ½ tbsp Cornstarch
¼ tsp Cinnamon
A small pinch of salt
1 ¼ cup pitted Fresh cherries
1 ¼ cup peeled and pitted Apricots, cut in to small pieces
1 ½ tsp fresh Lemon juice
¼ tsp grated Lemon zest
Mostly Butter Pastry
1 tbsp Butter, cut up


Method:
  • Preheat oven to 425F. In a large bowl, combine sugar, cornstarch, cinnamon and salt. Stir in cherries, apricots, lemon juice and lemon zest.
  • On a lightly floured surface, roll out larger pastry disk into a 1/8 inch thick round. Fold into half and ease gently into a small pie pan. Unfold dough, letting pastry overhang edge. Spoon cherry-apricot filling into pie shell and dot with butter.
  • Roll out remaining pastry disk into a 1/8 inch thick round. Cut into ¾ inch wide strips and arrange in a lattice pattern on top of filling, fold edge of bottom pastry up over ends of stripes, building a high edge. Seal and flute.
  • Place pie on a cookie sheet and bake 15 minutes. Reduce oven temperature to 375F. bake 40-45 minutes longer, or until bubbly in center and crust is golden. Transfer to a wire rack. Serve warm or at room temperature.



Mostly Butter Pastry
Ingredients:
1 ½ cups flour
¼ tsp salt
6 tbsp cold butter, cut up
3 tbsp solid vegetable shortening
3-4 tbsp ice water
Method:
  • In a medium bowl, combine flour and salt. Add butter and shortening, tossing gently, until all pieces are coated with flour. With pastry blender or 2 knives, or in food processer or electric mixture, cut in butter and shortening until mixture resembles fine crumbs. Add ice water, 1 tbsp at a time, drizzling over flour mixture, then tossing vigorously with a fork or pulsing or beating very briefly, just until dough begins to hold together.
  • Turn dough out onto smooth surface and gather gently into a ball. Shape dough into 2 balls, one slightly larger than the other. Tightly wrap dough in plastic wrap and flatten into 1 or 2 disks. Refrigerate 1 hour or overnight.


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15 comments:

  1. Lipsmacking pie, love cherry and apricot combo..pie looks beautiful..

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  2. a wonderful pie... really inviting one..

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  3. wow looks real lips macking gud ....tempting clicks

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  4. wow, that is sooooooooooo fresh and mouth watering.

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  5. wow..mouthwatering pie...nice color..

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  6. This is such a droolworthy pie.. I love the fresh cherries in the baked goodies.

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  7. This looks yummylicious!!!!

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  8. Pie looks mouth watering! Delicious combo!

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  9. swapnaaaaaaaaaaaaaa..........hw are you? hwz everyone in family...im back after along time...Nw i think i can be active in blogging as before..i missed lots of posts..saw all snaps..
    i had told u before that i had tried lime meringue pie recipe of urs n it came out well..nw i need lots of guidelines for makin cake..
    1. wenevr i make, top side comes down after sm time.
    2. im nt confident with bakin time, so i peep into oven after 25min.
    3. i make gud cookies bt never gud cakes :(.. vrinda of sankerthanam blog is givin tips nw..still pbmzz.. :(
    4. never tried with icin too..

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  10. this pie looks awesome..i got sm recipes of pie.bt after keeping the sheet to bake i hav to put bakin beans or nt? i dnt hav it.. anythin to replace it?

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  11. Very tempting Pie..my first time here..came here after knowing your are Bharathy's classmate..:)..nice knowing you..

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  12. Very interesting blog is yours.

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  13. swapna your space is so lovely!!the christmas theme blog is really festive!!and clicks of the pie are awesome!!WISH YOU AND FAMILY TOO A GREAT CHRISTMAS AND A HAPPY NEW YEAR!!!wch part of kerala are u from?am from ktym..hope to meet you some time in future!!:)Wt is ur new needle work project?

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