When Ruth Reichl, former New York Times restaurant reviewer and Gourmet magazine editor, tweets a recipe, you know it will be good. But her easiest pie? This is the one she turns to in a pinch -- find out how she does it!Ruth is right; this recipe for apricot pie doesn't even call for a knife -- apricots are broken apart by hand. With only a few ingredients, this pie is simple and totally summer. And totally fast!