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.
Yield:
8 servings
Level:
None

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

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Perfect Pie Crust

Recipe courtesy of Ina Garten

Blueberry Pie Bars

Recipe courtesy of Trisha Yearwood

Apple-Pumpkin-Pecan Pie

Recipe courtesy of Food Network Kitchen

Kona Mango Cream Pie

Recipe courtesy of Sam Choy

Apple Pie Cupcakes

Recipe courtesy of Food Network Kitchen

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Chocolate Caramel Crunch Pie

Recipe courtesy of Giada De Laurentiis

Ruth Moulton's Spice Balls

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword

          Get Cooking

          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.