Pie for Breakfast

Go ahead, break the rules

Issue 24: From Sara Kate

Years back, I found myself in Italy with quite a lot of apricots. I know, what a nightmare!

We were in Florence, and I bought a very generous kilo of fresh, ripe apricots from a little farm stall on Piazza Santo Spirito. My daughter, barely three years old at the time, helped me eat quite a few of them as we strolled around the city. Then we had some for breakfast the next day, then a couple more in the rental car as we made our way down to Chianti, where we would stay another week with friends and where I would finally get myself into a kitchen. 

That left us with over a pound of apricots (a kilo is 2.2 pounds) and by now they were bruised, oozy and brown, and definitely past their prime for munching. The only thing to do was to make pie. I figured the fruit was as sweet as it could possibly be, so we wouldn’t have to add much sugar. I also made it with just a top crust to cut back on the crust to fruit ratio.