Recipe: Apricot Hand Pies

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Photo: Frankie Frankeny

Looking for a way to use up those last summer apricots? Try Michael Chiarello’s Apricot Hand Pies, from his book Live Fire

Live Fire explores cooking with a variety of hard-core outdoor grills. Chiarello makes these pies in a hot box (known otherwise as a box roaster or a Caja China). Originally used to prepare whole, charred pigs, it’s a large box made of wood and metal. You put the pig (or pie) inside, close the box, and burn charcoal over the lid.

This is what the hot box looks like.

Hot Box
Photo: Frankie Frankeny (The original image is no longer available, please contact KCRW if you need access to the original image.)

Find the pie recipe below, and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.