Crisp, juicy apples and sweet dried apricots are fast friends when they’re bound together in a flaky pie crust. The concentrated sweetness of the dried apricots gives real depth of flavor, and also means that you don’t need to add as much refined sugar to the filling. This pie is perfect served warm and topped with a drizzle of crème Anglaise or served at room temperature with a scoop of vanilla ice cream.
If you’re wondering what type of apples to use, sweet-tart Granny Smiths are always a reliable choice, but there are many other great options. Choose apples that are crisp and firm, as they’ll retain their shape after baking. A bit of tartness is also desirable to balance out the sweetness of the other ingredients in the pie. In addition to Granny Smiths, we like Gravenstein, Braeburn, Fuji, Pippins or Pink Ladies.