I have a thing for fruits. Fruity desserts, fruit smoothies, fruit in salads, in salsas..everything. Today I’m sharing a no fuss Easy Whole Apricot or Peach Pie recipe that just screams juicy, yummy and fruity fresh dessert! I make them individually wrapped so they bake in a fraction of the time. Plus there’s no chopping and no fancy pie crust topping. If you’re a fruity dessert person, you’ll need to make this! Just pure apricot and peach pie love.
Well yes, I’ve been away for a while. I’ve missed you guys and missed being here!! There’s been a bit of fun and staying up late to blame, a bit of quick getaways, and a lot of sun to soak up. How are you enjoying this gorgeous weather?!! It seems like we’re on our way to a really warm summer, which I am NOT complaining about. As far as food, I’ll probably be posting really quick, fresh and easy recipes–which is what I’m making now 🙂
Today’s peach pie recipe may be excluded. It’s still easy and simple, but it’s best to serve warm 🙂 Oh, but if you add in ice cream–you’ve got yourself a real summery treat! If you’re wondering why on earth did I not shoot ice cream in my photos, well I forgot! How silly! This is probably one of my favorite pies ever, not just favorite apricot or peach pie and I was too excited to photograph it for you. I found those tiny wooden chunks at my daughter’s school and borrowed them from the teacher so I can put each peach pie on one of them.
Then I went hunting for juicy peaches but I rather found sweet apricots. So while I’ve been making this recipe using peaches only, I’ve actually really LOVED the apricot version too! I guess what I’m trying to say is that I got a bit overwhelmed with planning the photoshoot lol. So finally when it was photo day, I forgot the ice cream. I made a huge note to self–go back to crazy messy natural photography, because it’s certainly more fun! 🙂
Ironically, I’m not one of those people who plan too much. I don’t know if it’s smart to openly share that lol. But with hubby being one of those people who almost plans every bit of detail around him, I like to sit back and act like I don’t care. Deep down, I probably do, except with my photography lol. I usually make the recipe, plate it, center it and then start scattering stuff around it. While that doesn’t make me sound so professional because there is a lot of know-how for food photography, and I’ve had a few courses on it. To me, it seems like the more spontaneous things are, the most beautiful the outcome will be. And that actually applies to probably everything in life! 🙂
Ok back to the peach pie. You can’t escape making this easy Flakey Pie Dough recipe I posted a few years ago. It’s like the answer to all your pie crust prayers. I’ve included a step by step guide at the bottom of this post to pie crust perfection!! Give it a shot rather than going for store bought puff pastry-which would be my second option. Start by rolling the crust and cutting off 5-6 inch circles for the fruit, and cut out small 1 inch flower (any shape) for the tops. Take your peach or apricot, simply split each fruit in half and remove the pit, then generously sprinkle sugar over half of the fruit.
For even more flavor and crunch, I love sprinkling some crushed pistachios at the bottom of each pie crust. Certainly any nut will do, so feel free to swap that with almonds for example. Now take the apricot/peach and press both halves together, put them over the crust and seal the crust over them to form like a ball of peach pie. Take one of your flower pie crust cut outs and place it over the top. Finally, put each apricot or peach pie right into the cavity of a standard muffin pan and cut a small cross on the top of each pie. This helps the steam escape and the muffin pan makes them bake evenly and quickly since it’s like a mini pie pan 🙂
Now bake bake bake!! As soon as they’re out from the oven, be careful they’ll be hot 🙂 It’s best to wait for probably ten minutes before enjoying them–with ICE CREAM!! 🙂 YUM!! And dig in into fruity peach pie world!! 🙂
As promised, here’s a breakdown of making pie crust perfection!
-Grated frozen butter–fool proof trick for absolute flakiness!
-Mix it in right with flour, sugar and salt.
-Add in cold water and fluff with a fork until dough comes together.
-Wrap and chill.
-And it’s READY!!!
Fool proof pie crust making, I promise you it’s the answer to all pie crust mystery 🙂
Easy Whole Apricot or Peach Pie
Easy Flakey Pie Crust:
- 1 1/4 cups of All purpose Flour
- 1/4 cups of Sugar
- 1/8 teaspoon of salt
- 1 stick of frozen butter grated
- 3 Tablespoons- 5 Tablespoons of ice cold water
- 8 Apricots or peaches cut in half and seed removed
- 1 cup of sugar
- 1 cup of crushed pistcahios
- Preheat the oven to 420 degrees F. Make the pie crust by adding the flour, sugar and salt in a bowl. Add in the cold butter and use a fork to fluff up the flour mixture with the butter mixture. Then add the water tablespoon at a time fluffing with a fork to get in blend in. Don't use your hands yet and don't squish the butter, rather keep fluffing everything together. Keep adding water until the dough starts to look like it's coming together and sticking into a dough.
- Gather the dough with your hands and wrap it in a plastic wrap, then chill the dough for 30 mins in the freezer or an hour in the fridge minimum until ready to use.
- When ready, remove the crust form the fridge and roll it out on a floured surface, and cut out about 5 inch circles (more or less depending on the size of your fruit). Scatter some pistachios over each circle and press them down slightly on the crust.
- Re roll the scraps and cut out small shapes of flowers or circles about 1 inch size.
- Take the fruit halves and sprinkle a lot of sugar over each cut half of the fruit and press the two halves together to form the shape of a peach again. Place it over the crust and wrap them over the fruit. Place each over a muffin cavity.
- Bake for 30 minutes until golden.
- Wait for 10 minutes before removing from the pan and serve with confectioners' sugar and ice cream!! 🙂 Enjoy!