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Chrysalis Vineyards

Peach & Apricot Pie - 2017 Private Reserve White

Recipe Date:
October 1, 2018
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 1/2 lbs Apricots & peaches
  • 1 cup Sugar
  • 3 tbsps Flour
  • 1 tbsp Lemon juice
  • 1/2 tsp Freshly grated nutmeg
  • 1 tsp Vanilla
  • 1 tbsp Butter
  • Crust
  • 3 cups Flour
  • 3 tbsps Shortening
  • 1 Egg
  • 1 tbsp Vinegar
  • 3/4 cup Cold water
Directions

Pit apricots and peaches and cut into halves/quarters (depending on size of fruit and how rustic you want the pie to be). Sprinkle with sugar and put into fridge for juices to develop while you make the crust.

Beat together egg and vinegar for crust. Add to this the 3 cups of flour, shortening, and vinegar. Use hands to knead together, then slowly add in water until dough forms.
Split the dough into three balls - two of equal size and one slightly smaller. Wrap one of the bigger balls in plastic or foil and refrigerate or freeze to use for another pie. Roll the other large ball into a thin crust to create the bottom of the pie. Lay into pie plate.

Retrieve the fruit from fridge and add flour, nutmeg, lemon juice, and vanilla. Stir to combine and pour into pie plate. Dot with cut up butter.

Roll the smaller pie crust thin and place over top of fruit. Crimp edges to seal and cut slits to allow steam to escape.

Bake at 400 degrees for 60-90 minutes, until crust is golden and juices are syrupy.

Allow to cool before serving. Serve with vanilla bean ice cream.

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