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Peach and Apricot Summer Pie served with a scoop of ice cream

Summer Peach Apricot Pie

A delightful summer dessert featuring juicy peaches and sweet-tart apricots, perfect for gatherings.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 cups all-purpose flour Forms the foundation of the crust.
  • 3/4 tsp salt Enhances the flavors.
  • 1 tbsp powdered sugar Optional for sweetness.
  • 2/3 cup shortening (lard) Provides a flaky consistency.
  • 1/4 cup cold water To bring the dough together.
For the Filling
  • 3 cups sliced fresh ripe peaches Ensure they are ripe for sweetness.
  • 1 cup sliced fresh ripe apricots Provides a sweet-tart flavor.
  • 3/4 cup granulated sugar Balances the tartness of the fruit.
  • 1 tbsp cornstarch or all-purpose flour For thickening the filling.
  • 1 tbsp lemon juice Adds brightness to the filling.

Method
 

Preparation
  1. Sift the flour, salt, and powdered sugar into a large mixing bowl.
  2. Cut in the shortening until it resembles tiny pebbles.
  3. Sprinkle in the cold water, one teaspoon at a time, until the dough holds together.
  4. Press the dough into a ball, divide into two equal balls, and refrigerate for 30 minutes.
Rolling and Filling
  1. Roll out each ball onto a floured piece of parchment paper.
  2. In a separate bowl, combine peaches, apricots, sugar, cornstarch, and lemon juice.
Baking
  1. Preheat oven to 425°F (220°C).
  2. Place one rolled-out crust into the pie plate and add the fruit filling.
  3. Drape the second crust over the filling, crimp edges to seal, and cut vents.
  4. Bake for 25-30 minutes, reduce temp to 350°F (175°C), and bake for an additional 25-35 minutes until golden brown.

Notes

Consider using a mix of different stone fruits for diverse flavors. Brush the top crust with an egg wash for a glossy finish.