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Dutch? French? This pie is all American

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED JUL 5, 2020

Apricot pie is a taste of summer. Bake the pie the night before and allow it to cool. When sliced, the pie holds together better. (Photos: Debbie Arrington)

Recipe: Crumb-topped pie works with apricots, nectarines or other stone fruit

The streusel top contrasts with the summer fruit underneath.

Is it Dutch? Is it French?

It's neither; it's just delicious.

Apple pie with crumbly streusel topping is known as Dutch apple pie or French apple pie, although the origins of those recipes are purely American. The Dutch version often includes chopped walnuts in the crumb topping; the French sticks to brown sugar, flour and butter.

That same streusel method works wonders with tart summer fruit such as apricots or nectarines. (Peaches and cherries, too!) The sweet crumbles contrast beautifully with the flavorful fruit filling.

I've been making this recipe (adapted from several sources) for years. The brown sugar crumbs are my favorite way to top almost any fruit pie.

Note: This recipe can be used with other stone fruits. Peel nectarines or peaches, but apricots and cherries can leave their skins on.

Gently stir the sliced fruit with lemon juice.

Apricot crumble pie
Makes 1 (9-inch) pie, 8 servings

Ingredients:

1 (single) pie crust for 9-inch pie

Filling:
5 cups apricots, pitted and sliced
2 tablespoons fresh lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
Topping:
1 cup flour
1/2 cup brown sugar, packed
1/2 cup (1 stick) butter

Instructions:

Heat oven to 425 degrees F. Prepare pastry in 9-inch pie plate. Set aside.

Gently stir together sliced apricots and lemon juice. Combine sugar, 1/4 cup flour and cinnamon; mix with apricots.

Make crumb topping: In a medium bowl, mix 1 cup flour and brown sugar. With a pastry blender or fork, cut in butter until crumbly.

Turn apricot filling into pastry-lined pie plate. Top with crumbles, covering fruit to the edges of the pastry.

Place pie in center of oven, on top of a rimmed baking sheet to catch any spill over. Bake in 425-degree oven for 50 minutes or until bubbly around the edges. Cover topping with aluminum foil the last 10 minutes to prevent over browning.

Serve warm with vanilla ice cream (optional).

The crumbly sweet topping seals in the filling.

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baking apricots fresh produce gardening Sacramento summer produce backyard produce produce management orchard fruit

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Garden Checklist for week of May 5

Survey your garden after the May 4 rainstorm. Heavy rain and gusty winds can break the neck of large flowers such as roses. Also:

* Keep an eye on new transplants or seedlings; they could take a pounding from the rain.

* Watch out for powdery mildew. Warmth following moist conditions can cause this fungal disease to “bloom,” too. If you see a leaf that looks like it’s dusted with powdered sugar, snip it off.

* After the storm, start setting out tomato transplants, but wait on the peppers and eggplants (they want warmer nights). Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Don’t wait; plant summer bulbs, such as gladiolus and tuberous begonias.

* Harvest cabbage, lettuce, peas and green onions.

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