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Gingered Apricot Pie

(3)
  1 reviews
  • 30 min prep time
  • 3 hr 0 min total time
  • 8 ingredients
  • 8 servings
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Fresh apricots are spiced with cinnamon and ginger in this succulent pie recipe featured at a state fair pie contest.

State Fair Pie Competition - 2008
Alice Cammarata
Buffalo, New York

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
4
cups fresh apricots, peeled and sliced
3/4
cup granulated sugar
5
tablespoons all-purpose flour
3/4
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1
tablespoon butter or margarine
2
tablespoons turbinado (raw) sugar

Steps

  • 1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Trim excess dough from edge of pie plate; reserve excess dough.
  • 2 In large bowl, mix apricots, granulated sugar, flour, ginger and cinnamon. Fill pastry-lined pie plate with apricot mixture. Dot with butter. Top with second crust. Wrap excess top crust under bottom crust edge. Cut slits in several places in top crust to allow steam to escape. If desired, use reserved dough to create shapes (leaves, flower petals etc.) to decorate top of pie. Lightly brush top of pie with water. Sprinkle with turbinado (raw) sugar.
  • 3 Bake 40 to 45 minutes. After 20 minutes, cover edge of crust with 2- to 3-inch wide strips of foil to prevent excessive browning.

Expert Tips

To serve, top each slice with a dollop of fresh whipped cream sprinkled lightly with ginger.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
270mg
11%
Total Carbohydrate
59g
20%
Dietary Fiber
2g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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