APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
- Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
- Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g
IMPOSSIBLY EASY APRICOT PIE
With a can of this and a jar of that, you can keep these ingredients on hand for easy and delicious apricot pie anytime.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 205, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg
APRICOT CUSTARD TART
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
- Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
- Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
- In a small bowl, mix the egg and cream together. Set aside.
- In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
- Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
- Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
- Yield: 1 (9 1/2-inch) tart shell
APRICOT CUSTARD TART
This is a very light dessert and the recipe is very versatile in as much as being able to use a variety of different fruit, though stone fruit seems to work best - apricots, peaches, nectarines etc. And the glaze gives the fruit shine! The preparation time does not include the time it takes to make the pastry or flan case. The only cooking time is the time it takes for the flan case to bake and to make the custard and the glaze - so I've allowed 45 minutes in total.
Provided by Karin...
Categories Dessert
Time 1h5m
Yield 1 gorgeous Apricot Custard Tart
Number Of Ingredients 16
Steps:
- Make the pastry in the usual way.
- Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
- Line with either foil or greaseproof paper, and baking beans or rice.
- Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case.
- Remove from the oven and leave to cool.
- TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
- Boil the milk and pour onto the egg mixture.
- Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
- Remove from the heat and stir frequently to avoid a skin forming.
- Add the vanilla extract.
- Allow the custard to cool then spread it onto the base of the flan case.
- Drain the fruit and arrange on top of the custard.
- Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
- Stir in the apricot brandy.
- Spoon or brush the arrowroot glaze over the fruit and leave until set.
RUSTIC APRICOT PIE
My husband helped me pick the apricots off the tree when we made this pie. We had the best time together because we knew there would be a delicious pie at the end. It takes us back to 1800's when people ate what they grew. This pie is not as sweet as you might think. It is tart with a good texture. Serve with vanilla ice cream.
Provided by luv2cook
Categories Desserts Pies Fruit Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
- Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
- Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.
Nutrition Facts : Calories 530.5 calories, Carbohydrate 93.9 g, Cholesterol 23.3 mg, Fat 16.1 g, Fiber 5.3 g, Protein 6.2 g, SaturatedFat 4 g, Sodium 251.8 mg, Sugar 63.3 g
APRICOT CUSTARD TART
Make and share this Apricot Custard Tart recipe from Food.com.
Provided by Joel Schwarz
Categories Dessert
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- For crust blend flour sugar and salt in processor 5 seconds.
- Add butter, cutting in using on/off turns until mixture resembled coarse meal.
- Mix in vanilla and enough water to form moist clumps.
- Knead dough briefly on work surface to combine and flatten into disk.
- Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
- Preheat oven to 375 .
- Roll out dough on lightly floured surface to 13-inch round.
- Transfer to 11-inch diameter tart pan with removable bottom.
- Gently press dough into pan, trimming excess dough.
- Freeze 30 minutes.
- Place pan on baking sheet and bake until light golden about 25 minutes.
- If crust bubbles, prick with tooth pick.
- Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
- Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar.
- Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
- Test with tooth pick.
- Cool to room temper- ature. Brush pan bottom up to free tart and serve.
Nutrition Facts : Calories 2997.3, Fat 148.1, SaturatedFat 50, Cholesterol 531.9, Sodium 1733.9, Carbohydrate 361.1, Fiber 16.9, Sugar 190.1, Protein 37.9
CREAMY APRICOT PIE
I keep this wonderful dessert recipe close at hand. It's easy to prepare, and it's so cool and satisfying on a warm summer day.-Charlotte Cramer, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate. , For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.
Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
APRICOT CUSTARD TART
Categories Milk/Cream Food Processor Fruit Dessert Bake Apricot Brandy Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 15
Steps:
- For crust
- Blend flour, sugar and salt in processor 5 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into pan; trim excess dough. Freeze crust 30 minutes.
- Place tart pan on baking sheet. Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly). Cool crust on sheet. Maintain oven temperature.
- For filling:
- Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth. Arrange apricot quarters cut side down in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar.
- Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. Cool tart on rack to room temperature, about 2 hours.
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
APRICOT MERINGUE PIE
My sister-in-law wanted to create an apricot pie recipe, so we experimented until we came up a combination of ingredients we liked. The meringue sits nice and high, while the sweet apricots retain a little of their chewy texture. It's yummy! -Olive Rumage, Jacksboro, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened. , In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir a small amount of hot filling into yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer or until glossy and clear. Remove from the heat; stir in butter. Keep warm. , In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust. , Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 542 calories, Fat 12g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 235mg sodium, Carbohydrate 104g carbohydrate (81g sugars, Fiber 4g fiber), Protein 5g protein.
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