Page 178 - United States of Pie

Juice of 1 small lemon
Pinch of kosher salt

Optional
1 tablespoon heavy cream

1 tablespoon turbinado or sanding sugar

Preheat the oven to 425°F.
In a large bowl, combine the apricots, candied ginger, flour,
cornstarch, sugar, lemon juice, and salt, and toss gently to mix. Set
aside.
On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the

excess dough hang over the rim. Pour in the filling and shake the pie
plate gently to spread it out evenly.
Roll out the second portion of dough to the same size. Lay the
dough over the filling. Trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them
under, and then decoratively crimp the perimeter. With a sharp knife,

cut 5 vents in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and
continue baking for 35 to 40 minutes, until the crust is golden brown.
Let the pie cool to room temperature before enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.
As the pie bakes, the sugar will caramelize, and it will crackle when

you slice a wedge of the freshly baked pie.