DRIED APRICOT PIE
Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream.
Provided by Bonnie
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
- Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
- Bake at 400 degrees F (205 degrees C) for 1 hour.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 105.4 g, Fat 15.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 78.2 g
OLD TIMEY APRICOT FRIED PIE
Steps:
- Make crust:
- Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
- Make filling:
- Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.
- Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.
- On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.
- Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.
APRICOT PIE
This is a delicious way to use apricots if you are lucky enough to have a tree in your yard. Original recipe is from an old church cookbook.
Provided by ellie_
Categories Pie
Time 1h
Yield 1 9inch pie
Number Of Ingredients 8
Steps:
- In a large bowl mix together all ingredients, except for pie crust.
- Roll out bottom crust and place in 9-inch pie pan.
- Pour filling into pie pan.
- Dot with butter and top with top crust.
- Crimp edges and cut"x" in top for steam.
- Bake for 40-50 minutes at 400-degrees F or until done.
Nutrition Facts : Calories 1680.7, Fat 55.1, SaturatedFat 20.8, Cholesterol 30.5, Sodium 903.2, Carbohydrate 295.3, Fiber 13.3, Sugar 209.6, Protein 13.9
APRICOT FRIED PIES
I found this recipe in a Southern Living Magazine about 20 years ago. It was for apple fried pies but my mother and I modified it for dried apricots. I don't make these often because it is time consuming to roll out each individual fried pie.
Provided by Kaykwilts
Categories Dessert
Time 1h15m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Place apricots in a medium saucepan; add water to cover.
- Cover pan and cook over low heat 15 minutes or until tender.
- Mash appricots, and add sugar; set aside.
- Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
- Sprinkle cold water (1 Tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
- Shape into a ball and chill.
- Divide dough in half.
- Roll one portion to 1/8" thickness on a lightly foured surface; cut into 3 1/2-inch circles.
- Spoon aout 1 teaspoon apricot filling on half of each pastry circle, moisten edges and fry.
APRICOT PIE WITH COCONUT CRUMBLE
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
- Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
- Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
- Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
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APRICOT PIE RECIPE - COOKINGNOOK.COM
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Cuisine AmericanTotal Time 1 hrCategory DessertCalories 214 per serving
- For the homemade pie dough crust: Roll both disks of pie dough out to a 1/8-inch thickness on a floured surface. Fit one of the dough disks into a 9-inch pie pan. Trim the overhang to be even with the top of the pie pan. Set the other rolled-out crust aside.
- In a small saucepan, bring the apricots and the water to a boil. Cook for 10 minutes over low heat. Add the sugar and cook for another 5 minutes, stirring occasionally. Using a colander, drain the contents of the saucepan, reserving 1 cup of the juice. Set the apricots aside.
- Pour the reserved apricot juice into a small saucepan and add the cornstarch. Add the salt and cook over medium heat until the mixture thickens, 2 to 3 minutes, stirring frequently until the consistency is like gravy.
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