Recipe: Bruised Apricot Breakfast Pie

Recipes from The Kitchn

Two weeks ago, we were in Italy for our summer holiday, and as you know, I spent the first week wandering the streets of Florence, just following my nose. On the last day I picked up a very generous kilo of fresh ripe apricots from a little farm stall on the Piazza Santo Spirito. Ursula and I ate quite a bunch of them as we strolled back to the hotel. Then we had some for breakfast the next day, then some in the rental car as we made our way down to Chianti, where we would stay another week with friends, and I would finally get my hands into a kitchen.That left us with over a pound of apricots (a kilo is 2.2 pounds) and by now they were bruised, oozy and brown, and definitely past their prime for munching.

On vacation, I like to break the rules a little, don't you? Wine with lunch every day... pasta twice a day... why not pie for breakfast?

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Next time you find yourself with a kilo, or a pound, or half a pound of fruit past its munching prime, follow this simple formula for a breakfast (or dessert) treat. The only mildly tricky part is figuring out how much sugar to add. Add none if you want slightly sour fruit (when fruit cooks, the sugars dissipate) but in general, for something like apricots or peaches, I like about 2 teaspoons sugar per cup of fruit.

This works with as little as 1/2 cup fruit. In that case, use a ramekin. I had about 2 1/2 cups fruit, so I used a deep 8-inch round baker. Of course you can use a pie dish, or even a cast-iron skillet.

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Bruised Apricot (or your fruit) Breakfast Pie

Servings depend on amount of fruit available

Really ripe fruit, cut into bite-size pieces
2 teaspoons or more sugar, depending on sweetness of fruit, plus more for top
2 teaspoons flour per cup fruit
Pinches of any spices that would compliment (cinnamon, ginger, cardamom, nutmeg, etc.)
Pinch of grated lemon zest
Pie dough to fit top of dish
1 teaspoon milk

Preheat oven to 425°F.

In an amply sized bowl, mix together cut fruit, sugar and flour. Add optional spices and lemon zest. Dump into baking dish.

Roll out pie dough to about 1/4-inch thick, more substantial than you would with a normal pie crust. Cut in a round slightly larger than top of baking dish. Carefully transfer to dish and press down gently. Tuck sides down.

With any left-over dough, cut out decorative pieces for top of pie: a message, a clue to the fruit below, or a branch and leaves, as I did. Brush top with milk and sprinkle with a pinch of sugar.

Bake for 10-15 minutes, until top begins to brown. Then lower oven temperature to 350° F and bake another 15-30 minutes, depending on the fruit - ripe apricots took 15 minutes, less ripe pears or apples might take 30 minutes. You'll know it's done when a syrupy liquid begins to bubble up the sides of the dish. Watch that the crust doesn't burn. Cover with foil once it is golden brown.

Serve with a spoonful of plain yogurt, whipped cream, crème fraîche, or mascarpone. If it's morning, have a nice coffee within reach.

Some other fruity pie posts:

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