Celebrating Summer with Apricot Pie

I just returned from the beaches of Delaware with my oldest friend with a car loaded to the brim with fabulous finds from shopping outlets, but the very best find was in the local grocery store - a bag of fresh apricots. I have been waiting for these babies since reading Ruth Reichl's Comfort Me with Apples. Her recipe for the Apricot Pie that solidifies the end of a relationship with her husband, has been calling to me for the past two years. It is now in the oven, and if the smells are any indication of the taste, it will be heavenly. The beach trip that I shared with my friend was not the first, but it was a very special one where we took the time to truly celebrate life. She was the unfortunate victim of a very serious accident last July that has changed her life forever, and I am so grateful to be able to share our favorite spot once again this year. Friendship is a funny thing. We never know where or how it will bloom. For us the year was 1976 on the Pride of Baltimore during a field-trip in Middle School, where she was sent over to bully me for a mutual friend that I had an argument with, but somehow we became the best of chums instead, and to spite many, many trials and tribulations that life has delivered to the both of us, we have hung on to those first moments with a ferocity that has withstood the test of time. As Ruth's recipe bakes in my oven, I am reminded of the precious, delicacies that need our love, attention and protection if we hope to continue reaping their sweet rewards, and I am filled with gratitude for the beginnings of another wonderful summer filled with friends and family. The recipe is below for those of you who would like to share this with your loved ones...or for those who would just like to savor it while thinking about others ;) Apricot Pie 1 recipe of pie dough (I use 1 1/2 cup of organic unbleached flour, 1/4 cup of organic all vegetable shortening, and 1/8 cup of very cold water) 2 pounds of apricots 1 stick of butter (melted) 3/4 cup of sugar 3/4 cup of flour 1/2 tsp nutmeg Break apart cleaned and dried apricots with fingers, remove pits and place (unpeeled)in pie crust. Melt butter, and add sugar, flour and nutmeg. Spread mixture evenly over apricots. Bake 10 min at 400. 25 to 30 min more at 350.