“The
apricots lying in moss had the amber glow of sunset shining on dark-haired
girls.”*
Stone Love:
Apricots
Apricot and Blackberry Pie
Sometimes when you set out to get the ingredients for a particular recipe, you find yourself detoured. It only took one look at the fruit set out by the Stauffer
family at the farmers’ market to know what pie to make. As eagerly as
we await a peach pie, it wasn’t meant to be, at least this week. While there were white and yellow peaches, they were the
cling variety so they came home for eating. We’ll have to wait for the easier to use freestone variety for a pie.
But there were apricots and blackberries. The apricots were
already soft and ripe, so they went into the refrigerator along with the
blackberries.
Stone fruits such as apricots and peaches may need a little
extra ripening when you bring them home. Place the unripe (hard) fruit on a
plate and let it sit a room temperature. Check it daily to see if the fruit yields slightly to the touch, the sign that it’s ripe. Place the fruit into the
refrigerator where it will remain ripe and ready but will not ripen any
further.
You may need to adjust the sugar in your pie. Both the
apricots and blackberries were perfectly sweet (one advantage to locally grown
fruit) and they didn’t taste as if they need too much extra sweetening.
Since I have included instructions for rolling a crust in
previous pie recipes, I have omitted them here. You can always reference one of
those recipes. Pie dough and crumb topping recipes are also available in other
recipes.
For one 9” pie
1 recipe pie dough for a 9” pie
1 recipe crumb topping
1 pint apricots (2 cups pitted apricots)
1 pint blackberries (2 cups)
¼ cup sugar
2 Tablespoons cornstarch
1. Rinse the fruits separately. Remove and discard the pits
from the apricots. If the apricots are large, you can cut the apricots into
quarters. Place the apricots into a bowl. Add the blackberries. Add the sugar
to the fruit, stir, and let stand for 30 minutes to release some of their
juices.
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