Apricot Slab Pie Recipes

RUSTIC APRICOT PIE

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.

APRICOT SLAB PIE

Steps:

• Place 1-1/2 cups flour in large bowl. Cut 3/4 cup butter into small cubes. Add to flour with cream cheese; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; cut in half. Flatten each half into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
• Place 1 disk between 2 lightly floured sheets of waxed paper; roll into 11x8-inch rectangle. Repeat with remaining dough, using 2 additional sheets of waxed paper. Place dough rectangles, with long sides together, on work surface. Discard top sheets of waxed paper. Spray 15x10x3/4-inch pan with cooking spray; invert over dough. Flip pan, holding pan and both pieces of dough together. Remove and discard waxed paper. Gently press dough onto bottom and up sides of pan, pinching seam together in center to seal.
• Heat oven to 400ºF. Drain apricots, reserving 1 cup syrup; place apricots in medium bowl. Add tapioca, extract and reserved syrup; mix lightly. Spoon into crust. Combine sugar, nuts and remaining flour in medium bowl. Cube remaining butter; cut into sugar mixture until mixture resembles coarse crumbs. Sprinkle over apricot mixture.
• Bake 40 min. or until crust is lightly browned, and apricot mixture is hot and bubbly. Cool before cutting into bars.

FRESH APRICOT PIE

Steps:

• Combine ingredients.
• Pour into 9" pie rich pastry dough crust.
• Bake at 350 for one hour.

FRESH APRICOT PIE

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.

APRICOT PEACH PIE

Steps:

• Cover apricots with boiling water in a small saucepan and let stand 1 hour.
• Meanwhile, prick pastry shell all over with a fork.
• Line with parchment or foil and fill with pie weights or dry rice.
• Bake in a preheated 425 degree F oven for 8 minutes.
• Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
• Let cool on a rack while you prepare the filling.
• Drain apricots well and discard liquid.
• Pour liquid from peaches over apricots; set aside.
• Add lemon juice and peel to apricots and bring to a boil.
• Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
• Stir together sugar and cornstarch.
• Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
• Gently stir in peaches.
• Cool 5 minutes, then spoon into baked pie shell.
• To make streusel topping, stir together the almonds, sugar and flour.
• Blend in the butter with a fork until the mixture is crumbly.
• Sprinkle streusel topping over peach-apricot mixture.
• Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.