Recipe courtesy of Georgia George
and
Tim George
Apricot, Peach Dessert
- Level: Intermediate
- Yield: 15 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 187
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 27
- Protein
- 2
- Cholesterol
- 9
- Sodium
- 72
- Total: 58 min
- Prep: 15 min
- Inactive: 8 min
- Cook: 35 min
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
- 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.