Classic Lattice Apricot Pie
Sweet-tart fresh apricots tucked under a buttery woven lattice crust, with warm ginger and cinnamon in every slice. It is the pie that makes a summer afternoon worth waiting for.
MediumDifficulty45 minPrep55 minCook8 servingsServings415Calories
Steps
- Roll one dough round into a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) deep-dish pie plate, letting the edge overhang by 1 inch; refrigerate while you make the filling.
- In a large bowl, toss the apricot halves with both sugars, the cornstarch, lemon juice and zest, cinnamon, ginger and salt, then let the mixture macerate for 20 minutes.
- Drain the macerated fruit in a colander set over a bowl, catching the juices; stir 1/4 cup (60 ml) of the drained juice back into the fruit so the filling stays glossy.
- Spoon the filling into the chilled crust, mounding it slightly in the center, and dot the top with the cubed butter.
- Roll the second dough round into a 12-inch (30 cm) circle and cut it into 10 to 12 strips about 1 inch (2.5 cm) wide.
- Weave the strips into a lattice over the filling, press the ends into the bottom crust rim, then trim and crimp the edge; freeze the assembled pie for 15 minutes.
- Heat the oven to 425°F (220°C) with a rack in the lower third and a foil-lined baking sheet on it; brush the lattice with egg wash and sprinkle with turbinado sugar.
- Bake on the hot sheet for 20 minutes, then reduce the oven to 375°F (190°C) and bake 30 to 35 minutes more, until the juices bubble thickly through the lattice.
- Cool on a wire rack for at least 3 hours so the filling sets before slicing.