Waitress: Cherry Apricot Pie with Ginger-Almond Crunch

Aug 18th, 2010 by Marilyn

Have you seen the movie Waitress? It came out in 2007, but I never forget a movie in which pie takes a starring role. Keri Russell plays Jenna, a small-town diner waitress with a problem – she’s pregnant. And unhappy. She doesn’t love the baby’s father – her husband Earl – but does love her obstetrician, with whom she’s having an affair. She’s also a gifted pie baker, and since the town’s citizens swear by their daily slices, at least she’s got her job.

We see Jenna make dozens of pies, from banana cream to blackberry chocolate, and she names each pie to match her mood, names like “I Can’t Have No Affair Because It’s Wrong And I Don’t Want Earl To Kill Me Pie (vanilla custard with banana, hold the banana)” and “Pregnant Miserable Self Pitying Loser Pie (lumpy oatmeal with fruitcake mashed in).” Waitress is funny, intelligent, delicious and, best of all, features an elderly Andy Griffith as Old Joe, a sly, pie-loving philosopher. See it and you won’t be sorry. Possibly hungry, but not sorry.

In other news, I baked a pie – made for the wonderful cross-blog food event Summer Fest. I’m contributing to this week’s topic, Stone Fruits, and next week’s topic, Tomatoes. Summer Fest 2010 features more wonderful food bloggers than ever (I had a swell time last year, too), listed at the end of this post. Be sure to visit them all today to check out their marvelous recipes, tips and ideas – and share some of your own.

What did I call my pie? Well, I wasn’t sure, at least not until late afternoon. Despite the presence of good pie, one never does know where the day will lead. Let’s take a look.

“Dopey Marilyn Doesn’t Have a Pitter, So Pal Melanie Helped Her Pit Cherries With A Knife Pie,” also known as “Melanie Was Real Mad At Her Landlord And Took It Out On The Bloody Cherries Pie.”

“Calls From Auto Insurance, Volleyball Coach, Dentist, Piano Teacher and Mom Tryin’ To Keep Me From Rolling Dough Pie.”

“Why Does Melanie Back Away Slow When I Start Cutting Dough Leaves? Pie”

“The Dog’s Breath Smells Like Ginger ‘Cause Half The Crunch Hit The Floor Pie”

and finally,

“Hungry Crabby Tired Back-To-School Josie Got A Fork And That Was All She Wrote Pie.”

CHERRY APRICOT PIE with GINGER-ALMOND CRUNCH

1. Make pie dough. Roll crust into pie plate as directed, and chill in refrigerator until ready to fill.

2. Make Ginger-Almond Crunch. Refrigerate until ready to use.

3. Make Cherry Apricot filling. Pour filling into prepared pie crust. Finish and bake as directed, using one of the options below.

If you’ve prepared a fluted pie crust: sprinkle Ginger-Almond Crunch evenly over pie filling, covering fruit. Place pie on a foil-lined baking sheet (wide enough to catch all drips) and set in lower third of preheated 400° oven. Bake approximately 30 minutes, then lower oven temperature to 350° and bake an additional 30 minutes, or until crust is golden brown and juices are thickened and bubbling. If crust and crunch topping brown too quickly, tent pie loosely with foil and bake until done. Cool completely before slicing. Delicious warm, but expect broken, cobbler-like pieces. Which are also good.

If you’ve prepared for a leaf cutout crust: Remove leaf cutouts from refrigerator. Fill a small bowl with water. Using fingers, moisten the back of one leaf cutout and press it gently but firmly to pie dough rim, adhering to folded edge. Add remaining leaves in an overlapping pattern, moistening and pressing each one to form a natural “wreath” along the rim.

When leaf edge is complete, sprinkle Ginger-Almond Crunch evenly over pie filling, covering fruit. Place pie on a foil-lined baking sheet (wide enough to catch all drips) and set in lower third of preheated 400° oven. Bake approximately 30 minutes, then lower oven temperature to 350° and bake an additional 30 minutes, or until crust is golden brown and juices are thickened and bubbling. If crust and crunch topping brown too quickly, tent pie loosely with foil and bake until done. Cool completely before slicing. Delicious warm, but expect broken, cobbler-like pieces. Which are also good.

——-

Pie Crust

2 cups all-purpose flour
1/2 teaspoon salt
12 tablespoons unsalted butter, cold
3 tablespoons chilled vegetable shortening
1/4 cup ice water

Food processor method: Place flour and salt in processor bowl. Cut butter and shortening in pieces, and sprinkle over flour mixture. Pulse machine on/off to cut butter/shortening into flour, forming coarse crumbs and a few remaining chunks. Trickle ice water over mixture, pulsing until it just comes together as a rough, unformed dough, about 20-30 seconds. Wrap and chill, at least 1 hour.

On a lightly floured work surface, divide pie dough in half, patting each half into a flattened round. (Reserve one half to roll decorative leaf or other cutouts, if desired, or wrap and chill for another use.) Roll first half of dough into a round approximately 1/8″ thick, turning as you roll to prevent sticking. Round size should be slightly larger than your 9″ or 10″ deep-dish pie plate. Transfer round to pie plate, lightly pressing dough to fit, and patching small cracks or tears if necessary. Trim excess dough, leaving about 1″ of overhang.

For fluted rim pie crust: Gently fold overhang up and over pie plate rim, pressing dough with thumb and forefinger as you work around whole plate to form a decorative indented rim. Chill unbaked crust in refrigerator until ready to fill.

For leaf cutout pie crust: Trim overhang to 1/2″, then fold up and over pie plate, pressing into a flat rim all around. Roll second half of dough to 1/8″ thick. Cut leaf shapes 1) with a leaf-shaped cookie cutter or 2) cutting freehand with a paring knife. Cut slightly pointed ovals (irregular is fine!) then use tip of paring knife to lightly score “leaf veining” marks on each one. Leaves will be added to edge after pie is filled, so chill cutouts in refrigerator until ready to use.

Ginger-Almond Crunch

5 tablespoons unsalted butter, cold
1/2 all-purpose flour
1/3 cup light brown sugar, packed
1/4 cup whole almonds, toasted
1/4 cup crystallized ginger chunks

Toast almonds in a skillet over medium heat, shaking until golden brown, about 5-6 minutes, OR toast in 350° oven on an ungreased baking sheet, about 10 minutes. Cool almonds completely before using.

Place toasted almonds and crystallized ginger in food processor bowl. Pulse machine on/off until you get small, coarse pieces. Add butter, flour, and brown sugar to bowl. Using on/off pulse again, process together into even, large crumbs. Transfer mixture to a small bowl, and refrigerate until ready to use.

Cherry Apricot Filling

1 1/2 pounds firm ripe apricots, pitted and quartered, about 4 cups
1 1/2 pound cherries, pitted
1 teaspoon lemon juice
3/4 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

In large bowl, gently toss cut apricots and pitted cherries together with lemon juice. In small bowl, combine sugar and cornstarch. Sprinkle mixture over apricots and cherries, turning to coat, then add vanilla and almond extracts, lightly tossing until just mixed. Follow directions above for filling and baking pie.

Summer Fest is an annual online celebration of good food and great ideas, featuring food and garden bloggers from around the globe. Every week we highlight a different seasonal ingredient – corn, stone fruit, tomatoes – and our guest bloggers share wonderful recipes, stories and tips. You can participate by visiting these terrific blogs and leaving links or comments – and if you’re feeling particularly inspired, you can contribute a post of your own. Drop by A Way to Garden for details on how join the party.

THIS WEEK’S LINKS: STONE FRUIT

Sara at Cooking Channel: Savory Stone Fruit recipes.

Todd and Diane of White on Rice Couple: Riesling Poached Pluots.

Margaret at A Way to Garden: What is stone fruit, anyhow? Plus: Clafoutis batter revisited.

Caroline at The Wright Recipes: Ginger and Vanilla Poached Peaches.

The FN Dish: Paula’s Perfect Peach Cobbler.

Alison at Food2: Peachy Party Foods.

Kelly at Just a Taste: Peaches & Cream Cupcakes.

Liz on Healthy Eats: Puttin’ Up Peach Pickles, Compote and More.

Food Network UK: How to Poach a Peach.

Judy of Divina Cucina: Chocolate Amaretti Baked Apricots.

The Gilded Fork: dossier & recipes featuring peaches, apricots, nectarines, plums, cherries, almonds, coconuts.

Cate at Sweetnicks: Blueberry Peach Smoothies.

Tara at Tea & Cookies: Making Peach Jam.

Alana at Eating From the Ground Up: Stone fruit slump.

Caron of San Diego Foodstuff: grilled peach parfait and coconut peach gazpacho.

Gluten-Free Girl and the Chef: gluten-free peach-blueberry buckle.

Paige at The Sister Project: A Summer Fruit Whatchamacallit (not a pie, not a crisp, but delicious).

Marilyn at Simmer Till Done: Cherry Apricot Pie with Ginger-Almond Crunch.

Tigress in a Jam: nectarine preserve with summer savory and white pepper.

Tags: all movies should star pie, apricots, cherries, ginger, pie, summer fest, Waitress

Posted in blogging, fruit desserts, pie, tarts, cobblers & crisps, summer

28 Responses to “Waitress: Cherry Apricot Pie with Ginger-Almond Crunch”

on 18 Aug 2010 at 5:48 am1Margaret Roach

Of course I bake pies that look JUST like that. (NOT.)

You are the master (mistress?). I am so happy to be reunited in Summer Fest. It’s never the same without Simmer.
on 18 Aug 2010 at 5:56 am2Purple Cook

For Summer Fest: The peaches from our CSA just seem to get eaten – they are so good. No opportunities to cook with them.

Since blackberries and stone fruits are both members of the rose family, I thought I would share my blackberry recipes.

I have two pies made by different methods.
No. 1 is good for making and eating right away.
http://purplecook.blogspot.com/2010/08/blackberry-pie-no-1.html

No. 2 is good for freezing.
http://purplecook.blogspot.com/2010/08/blackberry-pie-no-2.html

I also made blackberry ice cream.
http://purplecook.blogspot.com/2010/08/blackberry-ice-cream.html
on 18 Aug 2010 at 6:40 am3Sunchowder

This recipe looks fabulous!!! I am very excited to try to make this. I have posted a peach recipe up on my blog also at:
http://sunchowdersemporia.blogspot.com/2010/08/southern-pickled-peaches.html
on 18 Aug 2010 at 7:25 am4The FN Dish » Archive » Paula’s Perfect Peach Cobbler

[...] Marilyn at Simmer Till Done: Cherry Apricot Pie with Ginger-Almond Crunch. [...]
on 18 Aug 2010 at 7:37 am5Ranjani

Ginger + almonds + pie? This sounds fantastic! Thanks for the inspiration
This week, I made peaches baked with blue cheese: http://4seasonsoffood.blogspot.com/2010/08/peaches-baked-with-blue-cheese.html
on 18 Aug 2010 at 8:02 am6Summerfest 2010: Blueberry Peach Smoothies | Food & Life

[...] Marilyn at Simmer Till Done: Cherry Apricot Pie with Ginger-Almond Crunch [...]
on 18 Aug 2010 at 8:21 am7Healthy Eats » Archive » Summer Fest: Puttin’ Up Peach Pickles, Compote and More

[...] Marilyn at Simmer Till Done: Cherry Apricot Pie with Ginger-Almond Crunch. [...]
on 18 Aug 2010 at 8:38 am8Kim

As the Flexitarian Foodie, I’ve been going crazy with peaches this summer! If you visit http://www.flexitarianfoodie.com and do a search, you’ll find lots of great examples, but here are my two favorite recipes to share:

Strawberry-Peach Butter
http://www.flexitarianfoodie.com/2010/06/summertime-fruit-butter.html

Avocado-Tomato-Peach Salad (crazy good)
http://www.flexitarianfoodie.com/2010/07/savory-summer-fruit-salad.html
on 18 Aug 2010 at 10:03 am9Stacey Ballis

Dead easy and delicious Nectarine (or Peach) Souffle Pie http://thepolymathchronicles.blogspot.com/2010/08/parlor-and-kitchen-pie-in-sky.html
on 18 Aug 2010 at 11:09 am10Melissa

Your pie looks amazing.

I cooked up some Brandied Vanilla Apricots at It’s The Way She
http://itsthewayshe.blogspot.com/2010/08/put-summer-in-jar-summer-fest.html
on 18 Aug 2010 at 12:43 pm11Michelle

Thank you for sharing the amazing-looking recipe, can you also share Melanie and her cherry pitting services?!
on 18 Aug 2010 at 5:02 pm12marla {family fresh cooking}

Lovin’ this pie! Hope you felt better after you made it and enjoyed it. That crystalized ginger in the topping sounds amazing.
Here is the recipe I cooked up for this weeks Fest:
Peach Pie Enchiladas with Cream Cheese filling http://su.pr/2GQnfW
on 18 Aug 2010 at 7:20 pm13Stephanie @ Dollop of Cream

Mmmm, summer fruit pies — If only I could eat more than 2 or 3 desserts a day!

Here is my contribution to Summer Fest 2010: Peach Crisp. It’s lovely served hot out of the oven with a cold scoop of vanilla ice cream on top.

http://www.dollopofcream.com/2010/08/summer-fest-peach-crisp.html
on 18 Aug 2010 at 8:20 pm14theresa/t does wool

okay…I want a slice..that’s all )
just a wee bit…because if I made one…I’d eat it all!
on 18 Aug 2010 at 8:23 pm15Sarah

I loved the movie, love this post and will be keeping that pie crust recipe handy for the fall! I love anything with crystallized ginger, and thinking it’d be lovely with pears!

My entry into Summer Fest this week is my newest favorite cold dessert

Nectarine Sorbetto, my version is made with raw honey
http://heartlandrenaissance.com/2010/08/nectarine-sorbetto/

and a favorite I’m saving up for cold wintry mornings,

Ginger Peach Pineapple Fruit Butter
http://heartlandrenaissance.com/2010/07/ginger-peach-pineapple-fruit-butter/

Thank you for hosting! I can’t wait to dig into all the other recipes posted!

Best,
Sarah
on 19 Aug 2010 at 6:06 am16Lyndsey

What a GORGEOUS pie! Oh my gosh this recipe is fantastic!!!!

Hope you enjoy my Summer Fest contribution
http://achanceofsprinkles.blogspot.com/2010/08/sweet-n-spicy-peach-cantaloupe-salsa.html
on 19 Aug 2010 at 9:08 am17Kathleen

WOW, looks beautiful and I bet it tastes even better. Great pie-making skills. Enjoy this Rainier Cherry Almond Gratin for Summer Fest http://dejavucook.wordpress.com/2010/07/22/rainier-cherry-almond-gratin/
on 19 Aug 2010 at 3:28 pm18Marilyn

So many great Summer Fest ideas out there – Kathleen, your Rainier Cherry Almond Gratin sounds terrific.

I think I need a slice of “Friday’s In No Hurry But It’s Thursday, What the Hey” Pie. What’s your Waitress-inspired pie?
on 19 Aug 2010 at 3:30 pm19irvin

1. I still haven’t watched Waitress. Which is sad. I need to. Especially since Nathan Fillion is in it, and also because of the pies.

2. I love the leaf trim. Gorgeous. I’m going to remember to do that next time I do a crumb topping on my pie.

3. I baked a plum apricot berry pie (http://eatthelove.blogspot.com/2010/08/vanilla-almond-scented-apricot-plum.html) and I have to say, I never really cared for apricots before, but I had always had them raw. Baked the are AMAZING! I’m totally going try your recipe…hopefully if I can get ahold of some cherries. I think the season may be over here in California.
on 19 Aug 2010 at 3:57 pm20dahlila

I’d like a “there aren’t enough checks in this checkbook to unscramble my day,pass the margarita” pie.
Add bruised bananas & bitter chocolate in blender, dump in crust, cover in sugar, bake.
dahlila xxoo
on 19 Aug 2010 at 5:55 pm21muddywaters

Yum!!!

I’m ashamed to admit this, but with the exception of a key lime pie, I’ve never baked a pie. I’m afraid to start. If I learned to bake pies it would be kinda like an alcoholic learning to build a still.

Do you plan on doing any busking downtown?

I think what the world needs is a culinary busker. I’m more likely to tip when food is involved.
on 19 Aug 2010 at 8:49 pm22Lana

I do not care how the pie is called, but it looks delicious! How can you go wrong with that combination of fruit? I love the photo of you cutting cherries…so rustic and homey.
My peaches are glowing, golden, juicy, waiting to be used. Why not in a pie? I want to make a Clafoutis from Margaret Roache’s blog, but I have enough to make a pie.
My server was down for two days, and I am late with my submission for this week’s Summer Fest, Damson Plum Jam Spiced with Rum.
http://bibberche.com/2010/08/plumjam/
on 20 Aug 2010 at 10:23 am23Naseer @ GreenThumbGeeks

Here’s my contribution to Summer Fest for the week, over at Green Thumb Geeks:

Grilled Peaches with Brown Sugar Over Vanilla Bean Ice Cream
on 21 Aug 2010 at 6:20 am24Christina

Your pie looks beautiful! I’ve never made a pie with apricots before and I’m sure it was perfect with ginger crumble on top! Great recipe; thanks!

This is my contribution to my first Summer Fest: Almond-Plum Buckle.
http://flavorsings.blogspot.com/2010/08/summer-fest-almond-plum-buckle.html
on 22 Aug 2010 at 2:22 pm25shayma

wowowowowow. welcome back to recipe blogging- what a gorgeous pie. so cheering you see this recipe from you. xx shayma
on 23 Aug 2010 at 1:44 pm26Jessica

Loved this post. I’ve never seen the movie, but will have to rent it the next time I “get rid of” the boys (including hubby) and can watch an actual chick flick!

My favorite pie you’ve concocted is “Hungry Crabby Tired Back-To-School Josie Got A Fork And That Was All She Wrote Pie.” Been there, done that! lol
on 24 Aug 2010 at 3:43 pm27Maggie

Yup, I’m a fan of the movie, “Waitress,” and your blog, and this post, and Summer Fest. I’m nearly a week late with this comment, but your pie looks divine. Last week I made a “My Husband Didn’t Like It So Much Because The Crumble Topping Was ‘Granola’ But You Know What He Can Make His Own D**n Desserts” peach cobbler and finally blogged about it today. Just in time for my favorite made-up food “holiday,” National Peach Pie Day. {http://foodiecomesclean.blogspot.com/2010/08/national-peach-pie-day-and-individual.html}

I’m looking forward to tomorrow’s posts about tomatoes…
on 09 Sep 2010 at 2:00 pm28Elle Ross

I normally do a pretty leafy design in the middle of a pie, but I absolutely love how you’ve made it the crust! Gorgeous!