Best 2 Apricot Peach Pie Recipes

Indulge in a delightful journey of flavors with our Apricot Peach Pie, a harmonious blend of sweet and tangy fruits encased in a flaky, golden crust. This delectable treat is perfect for any occasion, whether it's a summer picnic or a cozy family gathering. With its vibrant colors and enticing aroma, this pie is sure to tantalize taste buds and create lasting memories.

- Apricot Peach Pie: A classic combination of sweet apricots and juicy peaches, this pie embodies the essence of summer. The filling is bursting with fruit flavor, while the crisp crust provides the perfect contrast.

- Apricot Crumble Pie: For a delightful textural twist, try our Apricot Crumble Pie. A layer of crunchy oat crumble topping adds a delightful dimension to the sweet apricot filling.

- Peach Pie with Streusel Topping: This variation features a luscious filling made entirely of ripe peaches. Topped with a buttery streusel mixture, this pie is a symphony of flavors and textures.

- Apricot Peach Galette: For a rustic yet elegant presentation, try our Apricot Peach Galette. This free-form tart features a flaky crust folded over a generous filling of apricots and peaches, creating a delightful handheld treat.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH PEACH, APRICOT AND BING CHERRY PIE

FRESH PEACH, APRICOT AND BING CHERRY PIE image

Categories Fruit Brunch Dessert Bake Picnic Mother's Day Father's Day Summer

Yield 8 slices

Number Of Ingredients 10

Ingredients

Pie Crust Dough for 9 inch pie plate (use your favorite dough recipe)
1 pound fresh peaches, peeled, pitted and sliced into 1/4-inch-thick-slices
1/2 pound fresh, ripe apricots, pitted and sliced into approximately 6 pieces
1 1/2 pound fresh bing cherries, pitted and sliced in half
2/3 cup evaporated cane juice sugar
1/8 cup light brown sugar
3 tablespoons small granulated tapioca
Juice of one orange (approx. 4 tablespoons)
Egg white, lightly beaten
Sugar for sprinkling

Steps:

Make your favorite pie dough and roll it out to fit a 9 inch pie dish with a round top and bottom. Place the bottom piece of dough into the pie dish and reserve the top until after pie is filled. Chill dough until ready to fill. Make an "x" in the bottom of each peach and submerge in boiling water for 1 minute to loosen skin. Let cool briefly and then peel skin off peaches. You may want to peel your apricots in the same way. In a large bowl, gently mix sliced peaches, apricots, cherries, cane sugar, brown sugar, tapioca and orange juice. Pour fruit mixture into the prepared pie dish. Make lattice top, cover fruit mixture and crimp to seal edges. Lightly beat egg white with a teaspoon of water. Brush lattice top with beaten egg whites. Bake at 350 degrees for 1 hour or until top is golden brown and contents are bubbling. Let cool and enjoy.

APRICOT /PEACH PIE

Apricot /peach Pie image

this is a variation of peach pie with a nine inch double crust. (see Aunt Roby's not so secret pie crust)Lessons from an apricot We are blessed with a wonderful shade tree in our backyard with an added bonus of producing apricots. Prior to ripening, fruit trees "drop" extra fruit but not always by choice. Despite wicked...

Provided by karen solomon

Categories Fruit Desserts

Time 50m

Number Of Ingredients 6

Ingredients

5-6 peeled and sliced fresh apricots
1 tsp lemon juice
1 c brown sugar
1/4 c flour
1/4 Tbsp cinnamon
2 Tbsp butter or margarine

Steps:

1. bake 425 degrees(i do not bother preheating oven in order to conserve energy and find that it does not affect the results at all!)
2. mix peaches/apricots and lemon juice. stir together sugar, flour and cinnamon. mix with peaches/apricots.
3. turn into pastry lined pie pan. dot with butter cover wsith top crust and slit top crust at top in "X" for venting. seal and flute. cover edge with 2-3 strips aluminum foil to prevent burning. remove foil last 15 minutes of baking.
4. bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. remove foil and bake 15 final minutes.
5. i place a cookie sheet beneath pie to catch any overflow of juice. i use a glass pie plate, so times may need to be adjusted for metal baking pan.
6. after preparing pie, we brust the crust with beaten egg whites and sprinkle with sugar.

Tips:

For the perfect crust, use a combination of butter and shortening. This will create a flaky, tender crust that is not too greasy.
Work the dough quickly and avoid overworking it. Overworking the dough will make it tough.
Chill the dough before rolling it out. This will make it easier to work with and prevent it from shrinking in the oven.
Use fresh, ripe fruit for the filling. This will give your pie the best flavor.
If you are using frozen fruit, thaw it completely before using it. This will prevent the pie from becoming watery.
Add a little bit of cornstarch or flour to the fruit filling. This will help to thicken the filling and prevent it from becoming too runny.
Brush the edges of the pie crust with egg wash before baking. This will help to seal the crust and prevent it from cracking.
Bake the pie in a preheated oven. This will help to ensure that the crust cooks evenly.

Conclusion:

Apricot peach pie is a delicious and classic dessert that is perfect for any occasion. With its flaky crust, sweet and juicy filling, and beautiful appearance, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give apricot peach pie a try. You won't be disappointed!

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