- 2 rolled-out basic pie dough rounds (see related recipe at left)
- 3/4 cup sugar
- 2 Tbs. cornstarch
- 2 Tbs. quick-cooking tapioca
- 1 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 2 lb. apricots, pitted and sliced 1/2 inch thick (about 5 cups)
- 1 tsp. finely grated orange or lemon zest
- 1 Tbs. cold unsalted butter, cut into small pieces
In a small bowl, stir together the sugar, cornstarch, tapioca, ginger, cinnamon and salt. Place the apricots in a large bowl, sprinkle with the orange zest and the sugar mixture, and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with the butter.
Fold the reserved dough round in half and carefully position it over half of the filled pie. Unfold and trim the edge neatly, leaving 1 inch of overhang, then fold the edge of the top round under the edge of the bottom round and crimp the edges to seal. Using a small, round cookie cutter or a small, sharp knife, cut 4 or 5 holes or slits in the top to allow steam to escape during baking. Refrigerate the pie until the dough is firm, 20 to 30 minutes.
Position a rack in the lower third of an oven and preheat to 375°F.
Bake the pie until the crust is golden and the filling is thick and bubbling, 50 to 60 minutes. Transfer the pie to a wire rack and let cool completely to set. Serve at room temperature or rewarm in a 350°F oven for 10 to 15 minutes just before serving. Makes one 9-inch pie; serves 8.