Whether feasting upon your farmer’s market’s bounty of apples on a chilly Saturday or scouring lonely, but lovely, tart apples leftover from the Fall season, my Aunt Suzy’s apple-apricot pie puts apples to their best use. Aunt Suzy’s mother-in-law, was a second-generation Canadian, who came from a Russian-Jewish family with many wonderful old-country recipes. This luscious pie is a reflection of creating a beautiful dessert out of several ingredients. Her mother put up applesauce and apricot preserves, and she made up this pie. I added some lemon juice, apple butter and cognac to keep the apples from browning.
The filling is delicate and not very sweet—a perfect compliment to the sweet and rich apricot and pecan topping. Swiss “Hero” brand apricot preserves works beautifully.
1 recipe perfect pie crust
1 cup cinnamon applesauce—homemade of a jar store bought
1/2 cup apple butter—try my recipe for homemade!
4 yellow delicious apples and 3 tart cooking apples THINLY sliced
A few splashes of apple brandy or cognac
2 T fresh lemon juice
1 teas. freshly grated nutmeg
1 teas. vanilla, and finally
1 T. flour
4 pats of real butter
1 1/2 cups pecan pieces
1 jar apricot jam
- Preheat the oven the 375 degrees and place a cookie sheet in the cool oven—putting the cold pie on the hot cookies sheet will help keep the bottom from getting soggy on this moist pie;
- Thinly slice the apples and gently stir with lemon juice and brandy;
- Stir apples, apple sauce, apple butter, nutmeg, vanilla and flour, pour into pie shell, add pats of butter, and the full top crust; bake at 375 for about 45–50 minutes. (Stick a knife into your vent holes to test softness of filling.)
- While pie is cooking in a small sauce pan put a whole jar of apricot preserves and heat until melted, but not a hard boil, on med. low. This takes about 4–5 minutes.
- Combine the glaze with the chopped pecans, and, when the pie is done, pour this apricot glaze immediately over the hot pie. Cool at least 1 hour before eating.