A couple of years ago I bought a pie pan that has become the number 1 used in my kitchen. Because there is just the two of us, I rarely baked pies because we found ourselves pigging out every time! This clever half-pie pan solved the problem for us. They are readily available online. I ordered mine through Amazon.
Add a scoop of ice cream – and, in my case with apricot pie, I want chocolate – and I have a perfect dessert. Be easy on yourself, Pillsbury makes wonderful, easy pie crusts.
For the Crust:
1 Pillsbury Refrigerated Pie Crust
Make your own crust
For the Filling:
2 1/2 cups fresh apricots, pitted and quartered
1/2 cup crushed pineapple, juice squeezed out as much as possible (optional)
1/2 tsp lemon juice
1/2 cup white sugar
2 T. all-purpose flour
1/8 tsp ground cinnamon
1/2 tsp sugar for sprinkling, or as desired
Preheat oven to 425 degrees F (220 degrees C).
Carefully open the crust pkg. and fit one half the crust in the pie plate allowing the other half of the crust to drape over straight edge. Set aside in refrigerator to keep cold.
In a medium bowl, combine the apricots, pineapple and lemon juice.
In another small bowl, mix the 1/2 cup sugar, flour and cinnamon; sprinkle over the fruit and gently combine. Spoon the apricot filling over the pie crust in the pan, and fold the draped half of crust over. Crimp the edges of the crust together with a fork, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of foil to prevent burning the crust.
Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 30 to 40 minutes. Remove to a rack to cool and sprinkle top with the 1/2 teaspoon of sugar.
Won’t you feel virtuous not eating an entire pie??