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loquat-pie

Loquats ripen across the southern part of the US from California all the way to Florida in May and June. They have an extremely short shelf life, so if you have a bunch of loquats on your hands and aren’t sure what to do with them, this pie (which eats ALMOST like an apricot pie) is a great way to get through them. This recipe yields an 8” pie baked in a tart pan, which means it’s not a deep dish style pie. If you want to load your pie up, you’ll need to scale up the amount of filling you use by up to 2x.

Ingredients