Apricot Mince Pie Recipes

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APRICOT-MINCE PIE



Apricot-Mince Pie image

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

2 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon salt
1 cup shortening
7 to 8 tablespoons cold water
1 cup dried apricots
1 tablespoon sugar
1 jar (27 oz) ready-to-use mincemeat (3 cups)

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



Mincemeat Pie Filling image

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

1 ½ cups diced cooked beef
4 cups chopped apples
1 ½ cups raisins
¼ cup sweet pickle juice
¼ cup pineapple juice
1 large orange, peeled, sectioned, and cut into bite-size
½ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 ½ cups white sugar
½ cup sorghum
1 cup beef broth

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



Apricot Meringue Pie image

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

12 ounces dried apricots, chopped
1-1/2 cups water
2-1/2 cups sugar, divided
3 tablespoons cornstarch
1/4 teaspoon salt
4 eggs, separated
2 tablespoons butter
1/4 teaspoon cream of tartar
1 pastry shell (9 inches), baked

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



Golden Apricot Pie image

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

2 packages (6 ounces each) dried apricots
2-3/4 cups water
Pastry for double-crust pie (9 inches)
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon nutmeg
1 tablespoon butter

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 Apricot Pie image

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

1 unbaked 9-inch deep dish pie pastry
1 (27 ounce) jar mincemeat
1 cup maraschino cherry, halved
1 cup slivered almonds
1 (16 ounce) can apricot halves, drained & halved
2 tablespoons unsalted butter, melted

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



Apricot & hazelnut mince pies image

No gluten, no wheat - just plenty of Christmassy flavour

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 55m

Number Of Ingredients 13

170g gluten-free flour
½ tsp cinnamon
100g unsalted butter
1 tbsp caster sugar
140g semi-dried apricot , finely diced
85g semi-dried fig , finely diced
100g pack toasted hazelnut
1 tsp each ground cinnamon , grated nutmeg and mixed spice
grated zest and juice of 1 orange
50g butter
1 banana , chopped
3 tbsp brandy
icing sugar , to serve

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]



Apricot and Hazelnut Mince Pies [gluten-Free] image

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

170 g gluten-free flour, mix
1/2 teaspoon cinnamon
100 g unsalted butter
1 tablespoon caster sugar
140 g dried apricots, finely diced
85 g dried figs, finely diced
100 g toasted hazelnuts
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon mixed spice
1 orange, juice and zest of, grated
50 g butter
1 banana, chopped
3 tablespoons brandy
icing sugar, to serve

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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