Gingered Apricot Pie

Fresh apricots are spiced with cinnamon and ginger in this succulent pie recipe featured at a state fair pie contest. MORE+ LESS-

By Pillsbury Kitchens

Updated January 6, 2010

State Fair Pie Competition - 2008

Alice Cammarata

Buffalo, New York

Make with

Pillsbury Pie Crust

Ingredients

box Pillsbury™ refrigerated pie crusts, softened as directed on box

cups fresh apricots, peeled and sliced

3/4

cup granulated sugar

tablespoons all-purpose flour

3/4

teaspoon ground ginger

1/2

teaspoon ground cinnamon

tablespoon butter or margarine

tablespoons turbinado (raw) sugar

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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.