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Apricot-Apple Pie

In the previous post I mentioned that Bountiful Baskets gave me the hook up with some Apricots a few weekends ago. Those lil beauties were packed with ferocious flavor and begat two great dishes; this pasta salad and this apricot-apple pie.

ChefMom and I collaborated on this pie. She didn't seem fond of my persistence that the green apples and apricots would taste good together and ultimately my temper tamptrum for blackberries was ignored and we settled on just the green apples. Tart meets sweet is never wrong in my book and ChefMom  agreed that it turned out delicious (next time I will accidentally drop the blackberries in). We served each warm slice ala-"dairy-free"-mode.

Experiment with different apples; if you're not a fan of the flavor profile, tart meets sweet, then try a sweeter apple. I imagine pink lady apples would be the jam in this dessert.

Pies are so difficult for me to make visually appealing in a photo but you get the idea, right?


9" double pie crust

10-12 apricots, peeled and sliced
6 small green apples, peeled and sliced
juice of one lemon
1/4 c maple syrup
1/4 c agave
1 tbsp corn starch
cinnamon and nutmeg, to taste
1 tbsp vegan margarine 

  1. Preheat oven to 350
  2. Combine all ingredients except margarine and pour into bottom pie crust
  3. Dot the margarine evenly over the filling
  4. Carefully top with the second pie crust; cut some slits in the crust to let steam escape and brush the crust with soy milk. 
  5. Bake for 50 minutes, or until crust is golden brown.
  6. Allow to cool and serve ala "dairy-free" mode

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