Apple Apricot Pie Recipes

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FRESH APRICOT PIE



Fresh Apricot Pie image

"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

4 cups sliced fresh apricots (about 1-3/4 pounds)
1 tablespoon lemon juice
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
Pastry for double-crust pie (9 inches)
Milk
Additional sugar

Steps:

  • Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 396 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 64g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

MY HONEY'S APPLE AND APRICOT PIE



My Honey's Apple and Apricot Pie image

This recipe makes two wonderfully delicious pies which is great for OAMC. If you want less crumble topping, just double the pie ingredients, and you can make 4 lucious pies. You can freeze them just before baking to enjoy another time, (Just be sure to increase the cook time to 50-55 min for a frozen pie). The crumbled topping stores well in the freezer so you could even make one pie at a time if that is your choosing. We adapted this from Chef #422893's wonderful Recipe #255771 making it lighter (reducing down the calories, fat, and carbs) and revised it into a pie form. We have made this using Sunmaid dried fruit bits in place of the apricots (which requires no re-hydration). Enjoy. :)

Provided by 2Bleu

Categories     Dessert

Time 35m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 10

6 ounces dried apricots, quartered (scissors make this easy)
8 apples, cored peeled and sliced thick (we use granny smith apples)
1/3 cup chopped pecans
1 teaspoon cinnamon
1/2 cup butter, melted
1 (18 1/4 ounce) box French vanilla cake mix (Duncan Hines Moist Deluxe)
2/3 cup Quaker Oats
1/3 cup sliced almonds, crushed
2 (9 inch) deep dish pie shells (un-baked)
1/3 cup honey

Steps:

  • FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
  • CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
  • ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

APPLE AND NECTARINE PIE



Apple and Nectarine Pie image

A pie to remind you of early fall when the first apples are being harvested but fresh nectarines are still available at the market!

Provided by Amy D. H.

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

cooking spray
4 apples - peeled, cored and sliced, peel reserved
½ cup white sugar
½ cup light brown sugar
½ cup water
¼ cup brandy
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pastry for 9-inch double-crust pie
½ (8.5 ounce) package corn muffin mix (such as Jiffy®)
¼ cup milk
4 nectarines, peeled and sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
  • Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
  • Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
  • Mix corn muffin mix and milk in a bowl. Pour into pie plate.
  • Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 63.5 g, Cholesterol 1 mg, Fat 9.4 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 364.8 mg, Sugar 40.4 g

RUTH REICHL APRICOT PIE



Ruth Reichl Apricot Pie image

Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 6

1 stick (1/4 pound) unsalted butter
3/4 cup light brown sugar (more if using underripe fruit)
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
2 1/2 to 3 pounds apricots, peeled, halved, and pitted
1 prepared piecrust

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
  • Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
  • Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

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Top Asked Questions

How to make Apricot pie with fresh apricots?
1 Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. ... 2 Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. ... 3 Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
How long do you bake an apple pie in the oven?
Cover the pie with foil with vents for steam. Bake for 30 to 40 minutes, or until the apples are tender. Remove the pie from the oven and remove foil. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.
When to cover top of Apricot pie with foil?
Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here’s the tough part: let the apricot pie cool down ideally at least 2 hours so the filling thickens.
What do you put in a Canadian apple pie?
This Canadian apple pie is sweetened with - of course - maple syrup. Golden pears and apples pair with cinnamon and a buttery crust for the ultimate autumn dessert. This is a delicious recipe combining apples, sour cream, sugar and a few others--to make a scrumptious dessert.

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