Recipe courtesy of Georgia George and Tim George

Apricot, Peach Dessert

  • Level: Intermediate
  • Total: 58 min
  • Prep: 15 min
  • Inactive: 8 min
  • Cook: 35 min
  • Yield: 15 to 20 servings
Save Recipe

Ingredients

3 cups dried apricots

1 pound canned peaches

1 cup sugar, plus extra sugar, for sprinkling

Dash ground cinnamon

Dash ground nutmeg

Pie dough for a large, double crust pie

1 egg, beaten

Directions

  1. Cut apricots into quarters. Cover with water and let soak overnight, refrigerated or put into saucepan, cover with water and simmer until tender. Chop the peaches into bite-size pieces. Drain most of the water from apricots and put in a saucepan. Add the peaches, sugar, and spices and bring to a simmer over medium-low heat. Simmer until thickened. Add a little flour if needed for thickening. Line the bottom and sides of a Dutch oven with pie dough. Roll out the top crust and cut into strips. Pour the hot filling into the Dutch oven, over the crust. Lay strips of crust across the top. Brush the top with beaten egg or cream if you have it, and sprinkle with sugar. Put the lid on the Dutch oven and set to bake over medium coals top and bottom. Turn the Dutch oven and lid every 10 minutes or so, or it will scorch. Add more coals if needed until pie is light brown. Remove from coals and let cool until ready to serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Peach and Apricot Hard Cider

Apricot Souffles

Peaches and Cream

Peach Dumplings

Broiled Peaches

Austrian Apricot Dumplings: Marillenknodel

Peaches Cardinal Hume

Popovers with Peach Butter