Best 3 Catoctin Mountain Apricot Blueberry Pie Recipes
Indulge in a delightful culinary journey with our curated collection of apricot and blueberry pie recipes, each offering a unique flavor profile to tantalize your taste buds. Embark on a baking adventure with our classic Apricot Blueberry Pie, featuring a flaky, buttery crust encasing a vibrant filling of juicy apricots and plump blueberries, all enveloped in a sweet and tangy glaze. For a delightful twist, try our Blueberry Apricot Crumble Pie, where a buttery crumb topping adds a crispy, crunchy texture to the mix of fruits. If you're seeking a healthier option, our Apricot Blueberry Pie with Almond Crust offers a wholesome alternative with its nutty almond crust and a filling sweetened naturally with honey. And for those who love a touch of elegance, our Apricot Blueberry Galette is a rustic yet refined treat, featuring a free-form crust and a delectable filling that bursts with flavor in every bite. No matter your preference, these apricot and blueberry pie recipes promise a delectable experience that will leave you craving for more.
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RUTH REICHL APRICOT PIE
Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
- Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
- Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.
CATOCTIN MOUNTAIN APRICOT-BLUEBERRY PIE
Steps:
- Create your bottom crust and place in fridge to chill. In a large bowl, combine the apricots, blueberries, 2/3 cup of sugar, and the lemon juice. Mix well and set aside for 30 minutes to juice. In a small bowl, combine the cornstarch and remaining sugar. Stir this mixture into the fruit. Turn the filling into the chilled pie crust. Top with either a full or lattice crust. Bake for 45 minutes (or until top is golden brown) at 350 degrees. Let cool for 2 hours before serving.
APRICOT-BLACKBERRY PIE
Blackberries became my favorite fruit after I harvested them from my grandfather's yard in Greece. I mix them with apricots to make the pie of my dreams. -Simone Bazos, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place almonds in a food processor; pulse until finely ground. Add flour, sugar and salt; pulse until blended. Add butter and cream cheese; pulse until butter is the size of peas. While pulsing, gradually add buttermilk until mixture starts to form a ball. Divide dough in half. Shape each into a disk; cover and refrigerate 1 hour or overnight., In a large bowl, whisk sugar, cornstarch and salt. Add apricots and berries; toss to coat. Let stand 10 minutes. Filling will be very juicy., Preheat oven to 425°. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling. Roll remaining dough to a 1/8-in.-thick circle; cut into strips about 1/2 in. wide. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge., In a small bowl, whisk egg with water. Brush over lattice strips; sprinkle with sugar. Bake 20 minutes., Reduce oven setting to 375°. Bake 45-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 506 calories, Fat 19g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 316mg sodium, Carbohydrate 77g carbohydrate (41g sugars, Fiber 5g fiber), Protein 10g protein.
Tips:
- Use fresh, ripe apricots and blueberries for the best flavor. - If you don't have fresh apricots, you can use frozen or canned apricots. Just be sure to thaw them before using. - If you don't have a food processor, you can mash the apricots and blueberries with a fork or potato masher. - Be careful not to overmix the pie dough. Overmixing will make the dough tough. - If the pie dough is too sticky, add a little more flour. - If the pie dough is too dry, add a little more water. - Be sure to preheat the oven before baking the pie. - Bake the pie until the crust is golden brown and the filling is bubbling. - Let the pie cool for at least 30 minutes before serving.Conclusion:
This Catoctin Mountain Apricot Blueberry Pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of apricots and blueberries is a classic, and the sweet and tangy filling is balanced perfectly by the flaky crust. Whether you're serving it for a special occasion or just enjoying it as a simple dessert, this pie is sure to be a hit.
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