Best Of Liddie’s Recipes: Apricot Pie

Submitted by Carol A. Clark
on May 1, 2025
- 9:51 am

Apricot pie. Photo by Liddie Martinez

By LIDDIE MARTINEZ
Española Valley

Apricots have always been revered in Northern New Mexico, and on the rare occasions when blossoms don’t freeze with the late frost, we rejoice in their arrival.

Apricots were introduced to New Mexico during Spanish Colonization in the late 1500s and have remained a beloved but elusive fruit. In my youth, green apricots were often the weapon of choice for our mischievous neighbor boys who pelted my sister and me from hidden posts as we wandered through the neighborhood acequia to gather the jewels in the orchards.

We would come home with our shirts rolled up in makeshift belly baskets and share the tart taste of a much anticipated summer with our family and friends. This pie recipe reminds me of those youthful summers, tart, sweet, delicious and all too rare.

The trick to this recipe is mastering a flaky crust. You can use any crust recipe that you’d like or even substitute with store bought pastry in a pinch but, nothing compares to homemade.

I’ve included my no-fail pie crust recipe, and you will note that it is just six simple ingredients. I use butter for my pastry, but you can substitute with lard or shortening or a combination; use whatever you have on hand, I have not found that the fat type makes much difference.

The secret to a flaky crust is to touch the dough as little as possible once the water has been added to dry ingredients and to work quickly so that the fat does not soften with the heat from your hands. Don’t let the pie crust intimidate you! It takes practice but once you get the hang of it, you will be able to make it in your sleep and produce a perfect pie every time. Trust me!

Apricot Pie Filling

4 cups apricot halves (if frozen, thaw)
1 ½ cups Sugar
¼ cup orange juice
2 Tbsp. butter
3 Tbsp. cornstarch
½ cup water

Start by adding cornstarch to ½ cup water and stir to create a smooth slurry. Set aside.

Slice apricot halves into quarters and place in large, heavy pot. Add sugar and juice. Slowly bring apricots to a boil over medium heat stirring frequently, then lower heat and simmer until fruit collapses (about 20 minutes). Add slurry and stir for two full minutes to thicken. Set the filling aside to cool.

No-Fail Pie Crust (makes one 9-inch double crust)

2 ½ Cups All Purpose Flour
¾ Cup Cold Butter, cut into small cubes
1 ½ tsp. coarse salt
Ice Water
Egg wash (one egg beaten with a splash of cold milk or water)
Sugar

Combine flour and salt. Add butter and quickly cut into flour mixture with a pastry cutter until it resembles coarse sand. Add water a little at a time, raking fingers through the mixture and removing the dough that binds together in small pieces from the bowl until the bowl is empty. Divide the dough in half and form two balls by gathering the dough together- never knead! Then place dough balls back into the bowl, cover and let it rest in the fridge or in a very cool place for 15-20 minutes.

About the water – the amount you need will be different every time. It will depend on the weather, humidity and even the kind of heat you use to heat your home. If you are making a pie on a snowless winter day and are using forced air to heat your home, you will need much more water than in the late summer during the monsoon season. Don’t fret about measuring. Just use as much as you need and don’t get overzealous and make it wet. Add just enough water to form dough into a ball.

Turn oven on to 425°. Roll out pastry ball on floured surface. Flatten with palm of hand and roll until thin but manageable. Line pie plate with pastry and trim excess. Fill and cover with second pastry sheet. Trim allowing ¼ inch of pastry overhang. Tuck top sheet under bottom and press lightly to seal the edge and then pinch to flute the edge. Brush pastry with egg wash and sprinkle with sugar for a beautiful, glossy golden color. Don’t forget to cut vents into top of pie before baking.

Bake for 15 minutes at 425° then turn the heat down to 350° and bake an additional 40 – 50 minutes. Allow to cool completely before serving.

Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at https://thechileline505.square.site/.