Every once in awhile, I swear that I'm going to sit down and actually make out a Pie Day baking schedule, but I never seem to be able to stick to it. Usually, I just want to see what I'm in the mood for, or what inspires me at the market. Yesterday, a 2 pound container of ripe organic apricots set the scene.
Having recently baked an apricot pie for you, I wanted to try to shake this one up a bit. So, I started by broiling the halved apricots with honey, getting them nice and soft and roasty. If at this point, you felt like you just couldn't possibly continue on and make a whole pie, these little gems would be fabulous scooped into a bowl with some vanilla ice cream and a dusting of nutmeg.
If, however, you're feeling ambitious and ready to tackle a whole pie, go ahead and layer them into a crust.
I threw some raspberries on top, just because I felt like it.
You could also stick to all apricot.
After being roasted, the apricots in the pie cook down into a rich orange bed of fresh fruit flavor,
studded with the bright taste and color of the red raspberries.
Roasted Honey Ginger Apricot Pie
1 9" double pie crust
2 lbs fresh apricots, halved
6 oz fresh raspberries
1/4 cup honey (this is an estimate...I just drizzled honey all over the apricot halves, filling their little centers)
1 1/4 cup sugar
1 T candied ginger
3 T flour
2 T butter
-place apricot halves on baking sheet and drizzle with honey
-place under broiler for 20-25 minutes, until roasted and just browning on top
(my broiler is really slow, so keep an eye on these if you have a more powerful broiler-it may only take 10 -15 minutes)
-let cool to room temperature
-spoon roasted apricot halves into prepared pie crust
-top with raspberries
-pour sugar, flour and ginger over top of fruit
-dot with pieces of butter
-top with crust, seal and crimp
-bake at 400 degrees for 45 minutes