Leo pretty much lives at our house. Not really (he doesn’t sleep here) but mostly he does. And let me just say, it’s wonderful. Not only does Leo know everything, but he’s really wonderful at explaining lots of complicated things to not so technical people like myself. Usually I take photos while he does. Plus he’s nice and funny and really good at being there right at the right moment and giving good hugs. And did I mention that he bakes? Yes. Pies. And he lets us eat them. Oh. My. Gosh. Here’s photos of his delicious delicious apricot pie from yesterday morning, with the recipe, in his own words, to follow.

I’m having a piece for breakfast. :)

Leo’s Apricot Pie

I know Leo doesn’t really use recipes, but when I wanted to put it on the blog I decided it was important to have one anyways. And so, here’s to Leo and his pie!

filling – toss together about 12 apricots (pit, rip into halves, slice
each into 5-6 slices), 1/3 cup brown sugar, 2/3 cup white (vary this
based on ripeness/sweetness of the apricots), 1/4 cup flour, squeezed
in a third of a lemon, dash of cinnamon, and about 1/3 of a nutmeg
seed grated into spice form. I almost put in cloves but didn’t want to
pull out the stone grinder. I’d also try toning down the sugar+flour a
bit and replacing it with condensed milk…

crust – boring typical shortening crust. 1/2 cup shortening, 3/2 cup
flour, pinch of salt, add water until it seems to hold together. Throw
in fridge for 30min to chill (this is when u make the filling!). Split
in half, put half in the bottom, cover with filling, cover with other
half (do a lattice if you want, they look nicer!), (milk or egg wash
the top to make it brown, if you want!), sprinkle sugar on top. Throw
into the oven@375, I did about 35 min with aluminum foil loosely
covering the edges of the pie, removed the foil and left it in for
another 15 or so for it to finish off. Might have been 20 min, I was
reading and didn’t put on a timer.

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