What’d You Do Last Weekend?
Want to try a gluten-free dessert that tastes anything but? How about hanging your lip on a Nanaimo bar? The recipe's from our neighbors up north, but the gluten-free graham crackers are a creation of Celiac Teen's Lauren. Unbelievable.
Apricot Pie
After being stuck in the house all week with 100 degree days, it seemed like the entire city burst out on Thursday night. The lake was swarming with people, cafe sidewalks were crammed with strollers and dogs, and the tiny little farmer's market on Queen Anne was getting picked over pretty quick. It didn't hurt that the market is set between two low-rise buildings that catches the breeze or that they had some great street food options. From the looks of the displays, summer had definitely arrived in Seattle.
We loaded up on purslane, tomatoes, beets, and some hard-neck garlic. We then stopped by to talk with Janna at Secret Stash Salts, picking up jars of cherry pistachio and almond cardamom sea salt. Can't wait to use those two!
Our last stop was for a bag of local apricots, which we dove into right away. They were warm and sweet, and had a lovely blush on the skin.
Those apricots were very ripe, so after only a day at home we decided it was pie time. This recipe comes from Ruth Reichl.
Apricot Pie
10 - 15 apricots, washed
1 stick butter
3/4 c sugar
3/4 c flour
1/2 tsp freshly grated nutmeg
Pie crust
- Preheat the oven to 450 degrees at least 20 minutes before you start baking.
- Pull the apricot halves apart. Pile them messily into an unbaked pie shell.
- In a small saucepan, melt the stick of butter.
- Add the flour and the sugar to the melted butter and stir to combine. It will be very thick.
- Remove from the heat.
- Grate fresh nutmeg directly into the butter/flour/sugar mixture and stir until combined.
- Using your hands, crumble the hot crumb mixture over the apricots until they are fully covered.
- Place the pie directly onto a baking stone or on the lower level of the oven.
- After 10 minutes, lower the temperature to 350 degrees and cook until the pie is completely cooked.
Note: Because you are baking a raw pie crust, it will be difficult to know when the crust is done. Bake at least 40 minutes, and cover the top with foil to prevent the top from burning. - Cool completely on a baking rack before serving.
More Info
Ruth Reichl's Apricot Pie recipe from Diary of a Foodie
Apricot Pie variations on Foodista