When I saw these beauties at the supermarket, I just could not resist taking them home. They have been relaxing in my fridge un-disturbed for about a week but they still look attractive.
I was undecided what to do with them. Then, I saw the theme for Aspiring Bakers #10 - "Easy as pie"a few days ago. That prompted me to use them to make a pie for the entry. This fits the title because making this is truly as easy as ABC! Furthermore, this dessert looks gorgeous and will definitely "WOW" your guests if you serve it nicely presented with some whipped cream or vanilla ice cream. You don't see the whipped cream and vanilla ice cream in my photos because I was not in the mood of going through the hassle of the preparation required to take good shots of cream and ice cream, especially on such hot weathers. Hope these photos will be good enough to convince you all that this pie is delicious and worth trying the recipe out.
Apricot pie spiced with mint leaves and nutmeg
This is featured on AFC (Official) Facebook page
on 7th July 2012
4 cups sliced fresh apricots
¾ to 1 cup sugar (depends on individual taste)
1/3 cup all-purpose flour
1 tsp vanilla extract
1 tsp ground nutmeg
1 tb finely sliced mint leaves
1 tbs lemon juice
1 Pastry for double-crust pie (9 inches)
Milk for brushing the pie crust
Additional sugar to sprinkle on top
In a bowl, toss apricots, sugar, flour, mint leaves and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry to make a top crust. Place over filling; seal edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 40-50 minutes or until golden brown.
Method to make the pie crust:
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I am submitting this recipe to Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink