Page 177 - United States of Pie

Apricot-Ginger Pie

Come late spring, I am more than ready to say farewell to my
overcoat. And just when the wintertime blahs become too much for
me to bear, apricots hit the markets, signaling the welcome arrival of
warmer months. In California, apricots are the early risers of the new
season, and they always will be one of my favorite fruits. Wonderfully

sweet, they loosely grasp their stones, perfume the air, and, with
their soft, rosy skins, are a feast for the eyes as well.
However, good apricots can be hard to come by. To reduce
bruising during travel, commercial growers often pick the fruit before
it’s fully ripe, while it’s still firm. Underripe apricots are bland and
uninspiring. While an unripe apricot will soften and become juicier
sitting on your counter, it will not become sweeter or more flavorful

once separated from the mother tree. But if you live near a farmers’
market, or are luckier still and have access to an apricot tree
yourself, take advantage of the short season and make a pie. The
fruit becomes more concentrated upon baking, so if you are dealing
with less-than-perfect specimens, don’t worry—their flavor will only
sweeten and intensify. The addition of candied ginger gives this pie a

spicy, modern taste.

1 recipe Standard Pie Dough or Cornmeal Pie Dough

1 pound 10 ounces apricots (about 15 apricots), pitted and
quartered
1 tablespoon finely diced candied ginger
2 tablespoons all-purpose flour
2 tablespoons cornstarch
¾ cup sugar