Introduction: Blueberry and Apricot Pie in a Skillet!!

Making a pie in a skillet is an easy alternative to a pie pan. It always looks great, and everyone loves it! This pie has blueberries, apricots, black apricots and doughnut nectarines. Browned butter and amaretto helps bring out the rich flavor of these sumptuous fruits! A beautiful lattice crust made with my favorite butter crust dough recipe and topped with lemon zest makes for the perfect summer dessert. This pie is simply delicious! - -Forkable Blog

Step 1: Gather Ingredients

Shop for your fruit. Summer is a great time for fresh local produce. Here in the Midwest, we have wonderful fresh blueberries! Because its harvest time, there is a huge selection of produce. At the market, I chose apricots, black apricots and doughnut nectarines to compliment the organic blueberries.

For the filling:

1 pt of blueberries
2 lb of apricots
2 lb of black apricots
1 lb of doughnut nectarines
2 Tbl. butter browned
2 tsp. amaretto (almond liqueur)
2 Tbl. butter

Gather the ingredients for the pie dough. We need:

3 c. Flour
2 tbl. Sugar
1 3/4 tsp. Salt
1 c. butter (cold and cubed)
8 Tbl ice water
1 1/2 tsp cider vinegar

Step 2: Assemble Pie Dough

This is my favorite butter crust dough recipe. It has both sugar and cider vinegar to give the crust a tangy flavor! There never are crusts left on the plate with this pie recipe!

A food processor makes this dough recipe easy, but if you don't have one, you can use a pastry cutter or even a large fork.

Sift together dry ingredients: 3 c. flour, 2 tbl. sugar, and 1 3/4 tsp salt. Add to food processor.

Add 1 cup of cold butter cut into cubes. It is best cold because it gives the dough a better texture and makes for easier handling. Pulse or fork butter into flour until chunky.

Add, while pulsing, 1 1/2 tsp of cidar vinegar and 8 Tbl (1/2 cup) ice water. Add each tablespoon separately. Cold ice water is a must because it aids the binding of the dough and helps keep a good consistency when handling. Pulse dough until it becomes more solid.

Take dough out of food processor. Kneed with hands just until it creates a nice solid dough. Don't handle dough too much with your hands.

Wrap dough in syran wrap or put in plastic bag. Chill dough for at least an hour.

Step 3: Remove Skin From Apricots

Apricots, like peaches, have a fuzzy skin. I like to remove the skin when making my filling. We just have to blanch the fruit for a couple minutes in boiling water to loosen the skin from the flesh.

Take a pot of boiling water.

Drop fruit in. Depending on the ripeness of the fruit will dictate how long you should boil them. These apricots were super ripe, so needed about a minute. For less ripened harder fruit, give a little more time.

With a slotted spoon, remove the fruit and set aside to cool.

Once fruit has cooled enough to handle, begin to peal skin away from flesh.

Step 4: Assemle Filling

Slice peeled apricots around the pits. Slice nectarines around the pits. Place sliced fruit in a bowl.

Add rinsed blueberries.
1/2 cup sugar
1/4 cup brown sugar
1 tsp lemon zest.

Add 2-4 tablespoons of flour to the filling depending on how much liquid is being released by the fruit. If your filling seems super juicy add more flour. The flour will help you filling thicken so you don't end up with pie soup.

Brown butter. Over medium heat, place 2 Tbs of butter in a saute pan. Saute butter until it becomes a rich brown color. Add 1 tsp of Amaretto and remove from heat.

Add Browned butter to filling.

Step 5: Roll Out Pie Dough

Take dough out of fridge and allow to sit for 10 minutes or so to warm up a bit to allow for easier rolling.

Once ready to be rolled out, slice your dough ball in half. Take half of dough and roll out on parchment paper sprinkled with flour. I like to use parchment paper when rolling dough because it allows you to spin the dough to change direction of rolling easier as well as aids in the placement of the dough in the pan. Try to keep the dough a consistent thickness. Keep a container of flour handy to keep rolling pin floured. Keep pie pan- or skillet in this case- nearby so you can check to make sure the dough is rolled large enough to fit inside pan. If your pan or skillet is deep, make sure you have enough dough to be fitted into deep contours of pan.

When dough is rolled out, lift corner of parchment paper to help wrap dough around rolling pin. Lift dough, keeping rolled around rolling pin, and move into skillet. Press dough down into the contours of the skillet.

Roll out second half of dough to prepare lattice top. When rolled out large enough to be fit on top of pie, set aside.

Step 6: Finish Pie Assembly.

Once bottom crust is placed in our skillet, add the pie filling. Add 2 tablespoons of cold butter to filling.

To prepare the edges of the bottom crust to be pressed with the lattice dough, brush egg yolk (separated from egg white) around edges before you start placing the lattice strips down.

Go back to rolled dough we have prepared for the top lattice. Cut dough into strips. Begin to weave lattice top, by taking your dough stips and alternating above and below your other strips. Be careful when handling your dough strips as it may have a tendency of tearing apart. If your strip breaks, just wet it down and pinch back together. Use the long strips at the center of the pieand shorter strips toward the edges.

When your lattice is in place, trim excess dough leaving about 1/2" dough hanging over to seal edges and make a decorative border. Roll dough from bottom crust around the ends of the lattice strips and around the edge of the skillet, down into place on top of the pie. Pinch the edges in an attempt to make a consistent pattern. Brush the top of the pie with remaining egg yolk. Sprinkle top of pie with lemon zest.

Step 7: Bake Pie

Bake pie at 350 degrees for about 45 minutes.

When putting pie in the oven, place skillet on a baking sheet to collect any fruit juice which might bubble over edge of skillet. You don't want to get smoked out of the kitchen when the juice from your pie overflows and burns all over the bottom of the oven!

Check your pie around 30 minutes and keep monitoring it. When your pie crust has a nice golden appearance, you know your pie is done!

Step 8: Victory! Lets Eat Pie!

Yum, lets eat pie! After making this delicious pie, it is impossible not to be overcome with a violent and expressive sense of VICTORY! A lush deep blueberry flavor with the sweet sumptious taste of apricts and underscored with the subtle rich flavors of the browned butter and amaretto. Serving this pie with fresh whipped cream or ice cream will bring smiles to everyones faces.

Comments

author
minerug made it!(author)2008-08-28

Great Instructable, It will certainly polish my pie-making skills. This doesn't matter much, but there are some spelling errors in there. Once again, Great Instructable

author
susanrm made it!(author)2008-08-24

Love the looks of it, and so yummy. My only question is, how large a skillet? I have several and love cooking in cast iron.

author
Forkable made it!(author)2008-08-24

You can use any size! This one is my smaller one. I think its about 8" in diameter. If you use a larger one, just make sure you have enough dough. My recipe above should be enough if you roll the dough out thin enough, but you might want to make extra just to make sure. Thanks for the comment!

author
Vicious_mama made it!(author)2008-08-21

That is some delish food porn! Thanks for the instructable. And I'm soo checking out your blog.

author
Forkable made it!(author)2008-08-22

Yes! Thank you!

author
neeq made it!(author)2008-08-21

thank you for this great recipe! I can't wait to try it, you make it seem so easy and for someone who is afraid of baking that's saying a lot :)

author
Forkable made it!(author)2008-08-21

It is easy! You just have to trust yourself and follow your own instincts. Even if you screw something up, you'll learn. Plus I've always found, the worse you screw something up, the better the story!

author
Forkable made it!(author)2008-08-21

Hooray! Thanks for the comments, and the votes! I am soo excited. I would invite you all over for drinks if I could!

author
1dot21gigaflops made it!(author)2008-08-21

Congrats on the Judges Choice. I seemed to have missed your pie when I looked at all the entries. I love cooking in a cast iron skillet, and I really should invest in a larger one. And as I said on a few other pies, bonus points for making your own crust. Your pie looks awesome.

author
zachninme made it!(author)2008-08-18

That looks like really good pie. The filling looks like it held together, something I've yet to witness in real life ;P

By the sizes of the ingredients, I'm assuming you do this a lot?

author
Forkable made it!(author)2008-08-20

When I was making my filling, the fruits were really juicy, so I made sure to add a bunch of flour for it to thicken. In the summer time, its always pie time! Thanks to all for the comments!

author
Plasmana made it!(author)2008-08-20

Mmm, that looks so good... And my dad has a lot of cast-iron skillet, so I can make the pie! 1+ vote!

author
Leperello+Mikesiah made it!(author)2008-08-18

mmm... Looks really good. Nice job on the pictures too.

author
inventorjack made it!(author)2008-08-16

This may be the most delicious-looking pie I've ever seen. Thanks so much for sharing in detail! I can't wait to try this out.

About This Instructable

16,030views

76favorites

License:

Bio: [http://forkableblog.com/ Read my Forkable food blog] I am a busy gal, with working and socializing, but cooking delicious home made food is a ... More »
More by Forkable:Pie-Eyed Meat Pie: Drunken Pulled PorkQuickest, Easiest Christmas Candy: Nut ClustersDexter Blood Slide Suckers: Eat At Your Own Risk!
Add instructable to: