Apricot Pie with Buttery Crust
Ingredients
Dough
- 1 stick (113 grams) cold unsalted butter
- 2 cups (240 grams) all-purpose flour
- 1 large egg
- Pinch of salt
- 2 tablespoons sour cream
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon baking powder
Filling
- 1 pound apricots, halved
- 1/2 cup (80-100 grams) granulated sugar, adjusted depending on the sweetness of the apricots
- 1 tablespoon cornstarch
Preparation
Mix the dough ingredients together until a dough forms, then shape into a disk and chill in the refrigerator for at least 30 minutes
Preheat the oven to 375°F (190°C)
Roll out the chilled dough on a floured surface and fit it into a pie pan, trimming any excess
Prepare the filling by tossing the halved apricots with sugar and cornstarch in a bowl
Pour the filling into the prepared crust and spread evenly
Bake the pie for 40 to 50 minutes or until the crust is golden brown and the filling is bubbling and thickened
