Step by step peach and apricot pie – Savory

Step by step peach and apricot pie – Savory

It’s important to keep all your ingredients cool and avoid handling the dough too much.

Crust
In a large bowl, blend together the dry ingredients. Cut the butter into pieces. Add the butter and using your hands, a pastry blender or fork, blend until the mixture resembles coarse crumbs. Add the ice water, using your hands to mix the dough just until it just comes together in a ball.

Refrigerate
Gather the dough into two balls, shape into flattened disks and wrap each in cling wrap; refrigerate for at least 1 hour (up to 2 days). On a lightly floured surface, roll out one of the dough disks into a 12-inch round.
Center the dough on a 9-inch pie plate, press it into the edges and use a paring knife or scissors to trim any dough that is hanging over the edge of the pan.

Filling
Cut the peaches and apricots into 1-inch slices. Squize the lemon. In a large bowl, combine the peaches, apricots, cardamom, lemon juice, vanilla, sugar, cornstarch, and salt and toss to mix completely. Mound the peach-apricot mixture into the prepared crust.

Stars
On a lightly floured surface, roll out one of the dough disks to a 15-inch round. Use a star-shaped cookie cutter to cut the dough into individual stars. Layer the cut-outs over the filling in an overlapping pattern until the entire pie is covered. Transfer the pie to the freezer and freeze for one hour.

Preheat the oven to 375°F. Remove the pie from the freezer and brush the top crust lightly with heavy cream; sprinkle with the reserved 1 tbsp sugar. Place the pie on a rimmed baking sheet. Bake until the crust is golden, peaches are tender and juices bubbling, about 1 hour, 30 minutes.

Transfer the pie to a cooling rack and cool completely. Serve at room temperature. That’s how you make step-by-step peach and apricot pie.

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