APRICOT-MINCE PIE
This clever combination of ingredients makes for a fantastic flavor-packed pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In 1 1/2-quart saucepan, mix apricots and sugar. Add just enough water to cover apricots. Heat to boiling over medium heat; reduce heat. Simmer uncovered about 20 minutes or until apricots are tender; drain.
- Place apricots in pastry-lined pie plate. Spread with mincemeat. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 40 minutes or until crust is brown, removing foil for last 15 minutes of baking. Serve warm.
Nutrition Facts : Calories 630, Carbohydrate 90 g, Cholesterol 15 mg, Fiber 4 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 420 mg
MINCEMEAT PIE FILLING
A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies.
Provided by Dmarcks
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P1D
Yield 16
Number Of Ingredients 13
Steps:
- Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 43.7 g, Cholesterol 15.8 mg, Fat 4.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 136.3 mg, Sugar 31.5 g
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.
GOLDEN APRICOT PIE
This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.-Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool. , Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid., Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 414 calories, Fat 15g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
MINCEMEAT APRICOT PIE
Mincemeat is one of my favorite foods, but I'm aware that many people dislike the intenst taste of it. To accomodate some of my family members during the winter holidays, I've added some additional ingredients to make it less intense & more festive. I've also made this recipe as a 'pastryless' pie & simply spooned it onto serving plates -- very good, & takes much less time to make!
Provided by Sydney Mike
Categories Pie
Time 45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Line a 9 1/2-inch deep dish pie plate with the pastry dough & flute the edges.
- In medium bowl, combnine all the ingredients & pour into lined pie plate.
- Bake in the lower 1/3 of the oven for 15 minutes, then move the pie up to the center of the oven & bake another 20 to 25 minutes until filling is bubbly.
- Cool & serve.
Nutrition Facts : Calories 415.2, Fat 13.8, SaturatedFat 3.4, Cholesterol 6.1, Sodium 120.2, Carbohydrate 70.5, Fiber 3.5, Sugar 44.4, Protein 4
APRICOT & HAZELNUT MINCE PIES
No gluten, no wheat - just plenty of Christmassy flavour
Provided by Good Food team
Categories Afternoon tea, Treat
Time 55m
Number Of Ingredients 13
Steps:
- To make the pastry: put the flour and cinnamon into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs. Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball - add water if it feels dry. Wrap the pastry in cling film and chill for 30 mins.
- Heat oven to 190C/fan 170C/gas 5. Roll the pastry on a lightly floured surface to the thickness of £1 coin. Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them. Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes. Chill both.
- Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped. Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top. Using scissors, snip a hole in the lid, if you've made round tops. Bake for 12-15 mins until golden brown. Lift onto a wire rack to cool and dredge with icing sugar.
Nutrition Facts : Calories 308 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium
APRICOT AND HAZELNUT MINCE PIES [GLUTEN-FREE]
Another lovely-looking recipe from BBC Good Food. These are adorable miniature "mincemeat" fruit pies with apricot and hazelnut filling. Great for the holidays, or a dinner party. Easy to make. I haven't made them yet but look forward to doing so soon. Be sure to use a gluten-free all-purpose flour that already has xanthan or guar gum added to it.
Provided by Whats Cooking
Categories Tarts
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- To make the pastry: put the flour and cinnamon into the bowl of a food processor.
- Add the butter and pulse until it looks like very fine breadcrumbs.
- Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs.
- Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball - add water if it feels dry.
- Wrap the pastry in cling film and chill for 30 minutes.
- Heat oven to 190C/fan 170C/gas 5 [For Americans, that's 375 F).
- Roll the pastry on a lightly floured surface to the thickness of £1 coin (3.15mm).
- Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them.
- Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes.
- Chill both.
- Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped.
- Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top.
- Using scissors, snip a hole in the lid, if you've made round tops.
- Bake for 12-15 mins until golden brown.
- Lift onto a wire rack to cool and dredge with icing sugar.
Nutrition Facts : Calories 259.5, Fat 18.5, SaturatedFat 8.2, Cholesterol 32.2, Sodium 32.4, Carbohydrate 21.3, Fiber 3.9, Sugar 13.8, Protein 2.7
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