Description: Create sweetness in life.
I roll out some pretty ugly pie crusts, but no matter. As you can see, at the time of this writing, my roommate and I have polished off half of this apricot pie , less than 24 hours after making it. It’s been dessert and breakfast and a snack. It goes very well with coffee and after lamb biryani and just on its own. It is a good way to send off summer, or what is left of it (summer has more or less dropped into a cool early spring here in Boston).
If you have to work with a stone fruit, by the gods, apricots are some of the kindest. They have a natural seam in the outer skin that splits open easily just as soon as the tip of your knife touches it. The pits barely need a nudge with your finger before prying loose.
I have read about apricots being intense and flavorful in the Middle East, in certain orchards on the U.S. West Coast. Here in the U.S. Northeast, apricots are rather mild. They are lightly sweet, pleasant, but somewhat unremarkable. They do not betray a hint as to what they become when cooked in sugar and pastry. Which is to say that the first taste of the apricot pie yields an immediate tartness and tang on your tongue. Then a hint of that sweet, formerly mild apricot flavor bubbles up. It would almost be