Page 339 - Pie Squared

SO VERY APRICOT SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 15 to 18

Apricots are one of my favorite summer fruits, but getting a ripe one
without a mealy texture on the East Coast is nearly impossible.
Fortunately, once cooked, any disappointing texture is no longer an
issue; as the fruit softens and warms, the flesh becomes tender and

sweet. Adding dried fruit not only absorbs excess fruit juices and
gels the filling, it also adds a big punch of flavor. If you can’t find
unsweetened dried fruit, reduce the sugar in the filling by half. It’s
great to match fruits, but complementary flavors are equally

compelling. Consider dried pears and fresh apples, dried cherries
and fresh plums, or dried mango and fresh peaches. Or identical
fruits, fresh and dried, as in this intensely apricot pie. A whisper of
fresh thyme balances the tart, sweet combination with a grassy

freshness.

Make Ahead: Stir the filling ingredients together up to 2 hours before
baking. Assemble and refrigerate the pie up to 4 hours ahead or
freeze up to 3 months ahead and bake directly from the freezer.

ALL-BUTTER CRUST
2½ cups plus 2 tablespoons (325 g) all-purpose flour

16 tablespoons (225 g) unsalted butter, cubed and frozen for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING