Page 340 - Pie Squared

½ cup (100 g) plump dried apricots

⅔ cup (135 g) granulated sugar

1¾ pounds (790 g) ripe apricots

Juice of 1 lemon

½ teaspoon finely minced fresh thyme leaves, optional

2 tablespoons cornstarch
2 tablespoons (28 g) unsalted butter, cubed

1 egg yolk

1 tablespoon water

1 tablespoon sparkling or granulated sugar

For the crust: In the food processor, pulse the flour, butter, and
salt until the butter is in small pieces coated with flour, about 15

times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough into a 6- by 4-inch rectangle using
plastic wrap and a bench scraper to firmly press the dough into a
cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.

Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the
other. Roll out the larger piece to 11 by 15 inches and place in the
slab pie pan, pressing it into the corners of the pan and allowing the

excess to drape over the sides. Refrigerate. Roll out the second
piece of dough to 10 by 14 inches, place it on a lightly floured sheet
of parchment, and refrigerate.
For the filling: In the food processor or a sturdy blender, whiz the

dried apricots and sugar together until the apricots are in small
pieces. If the fresh apricots are small enough, they may be halved
and pitted; but if larger, pit and slice or cube the fruit. There is no
need to peel them. In a large bowl, combine the apricot sugar with

the fresh apricots, lemon juice, thyme, and cornstarch. Stir well to
dissolve the sugar and coat the apricot slices in plenty of the lemony
juices to discourage browning.
Heat the oven to 425°F; if you have one, place a baking stone,