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.
Recipe courtesy of Joan Schwartz and Joel Patraker
Save Recipe Print
Yield:
8 servings

Ingredients

Directions

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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Robert Irvine

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Pie Baked Apples

Recipe courtesy of Food Network

Blueberry Pie

Recipe courtesy of Alex Guarnaschelli

Caramel Apple Pie

Recipe courtesy of Ree Drummond

Rustic Apple Pie with Dried Cherries

Recipe courtesy of Ellie Krieger

Perfectly Flaky Pie Crust

Recipe courtesy of Aida Mollenkamp

Shepherd's Pie

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.