Apricot Pie with Crumb Topping

Ingredients

• 2 cups All-Purpose Flour (for crust, sifted)
• 3 tbsp Powdered Sugar (for crust)
• 0.25 tsp Salt (for crust)
• 1 tsp Baking Powder (for crust)
• 0.5 cup Cold Butter (cut into cubes, kept chilled)
• 1 large Egg (room temperature)
• 17.6 oz Apricots (pitted and halved)
• 2 tbsp Butter (unsalted, for sautéing apricots)
• 0.33 cup Sugar (granulated, for apricot filling)
• 0.5 cup Flour (for crumb topping)
• 2 tbsp Sugar (granulated, for crumb topping)
• 0.25 cup Butter (cold, for crumb topping)

Instructions

1. Make the crust dough

   In a mixing bowl combine the flour, powdered sugar, salt, and baking powder. Add the cold butter cubes and cut them into the dry ingredients until the mixture resembles coarse crumbs. Beat the egg and stir it into the mixture until a dough forms.

   Time: PT10M

2. Chill the dough

   Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes.

   Time: PT15M

3. Prepare the apricot filling

   While the dough chills, melt 2 tbsp butter in a skillet over medium heat. Add the pitted apricot halves and sprinkle with 1/3 cup sugar. Cook, stirring occasionally, for 5‑8 minutes until the apricots soften and the liquid thickens into a syrup.

   Time: PT12M

   Temperature: Medium heat

4. Make the crumb topping

   In a small bowl combine 1/2 cup flour, 2 tbsp sugar, and 1/4 cup cold butter. Use a fork to rub the butter into the dry ingredients until the mixture forms coarse crumbs.

   Time: PT5M

5. Assemble the pie

   On a lightly floured surface roll the chilled dough to a ¼‑inch thickness and fit it into the 8‑inch mold, trimming excess. Spoon the apricot filling into the crust, then sprinkle the crumb topping evenly over the fruit.

   Time: PT5M

6. Bake the pie

   Place the pie on a baking sheet and bake in a pre‑heated oven at 356°F (180°C) for 35‑40 minutes, or until the crust is golden and the crumb topping is crisp.

   Time: PT38M

   Temperature: 356°F (180°C)

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

38 g

Fat

11 g

Fiber

2 g