Apricot Sour Cream Pie Recipes

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IMPOSSIBLY EASY APRICOT PIE



Impossibly Easy Apricot Pie image

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

1/2 cup Original Bisquick™ mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
2 eggs
1 can (8 1/4 ounces) apricot halves, drained and mashed
1/4 cup apricot preserves
Sweetened whipped cream, if desired

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 PIE



Apricot Pie image

Made with fresh apricots, a simple recipe.

Provided by snowflake

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as desired

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

APRICOT SOUR CREAM PIE



Apricot Sour Cream Pie image

Make and share this Apricot Sour Cream Pie recipe from Food.com.

Provided by Erin K. Brown

Categories     Pie

Time 1h30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/2-3/4 lb dried apricot
1 cup sour cream
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
3 eggs (separated)
1 1/3 cups flour
1/4 cup unsalted butter, cold
1/4 cup shortening
1/2 teaspoon salt

Steps:

  • For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
  • Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
  • Turn it out onto a well-floured board.
  • Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
  • Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
  • Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
  • Separately beat the 3 egg whites until stiff and fold into sour cream filling.
  • Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
  • Brush any remaining exposed crust with the egg yolk.
  • (Can make a top crust or lattice, if desired, by doubling dough recipe.).
  • Bake st 350 degrees Fahrenheit for 25-30 minutes.

Nutrition Facts : Calories 424.1, Fat 20, SaturatedFat 9.2, Cholesterol 100, Sodium 344.6, Carbohydrate 57.4, Fiber 2.7, Sugar 38.3, Protein 6.2

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.

APRICOT SOUR CREAM PASTRIES



Apricot Sour Cream Pastries image

These sound marvelous. From an elementary school cookbook I found at Friends of the Library. Preparation time does not include chilling time.

Provided by Recipe Junkie

Categories     Breakfast

Time 30m

Yield 48 pastries

Number Of Ingredients 7

1 cup butter
2 cups sifted flour
1 beaten egg yolk
1/2 cup sour cream
apricot preserves
coconut
chopped pecans, if desired

Steps:

  • Cut butter into flour until it crumbs.
  • Add egg yolk and sour cream and blend together.
  • Chill several hours.
  • Divide into 4 parts.
  • Roll each part into a 10" circle.
  • Spread preserves.
  • Sprinkle with coconut and pecans if desired.
  • Cut into wedges and roll into crescents.
  • Sprinkle with sugar.
  • Bake 20 minutes at 350 or until lightly browned.

Nutrition Facts : Calories 59, Fat 4.5, SaturatedFat 2.8, Cholesterol 15.2, Sodium 28.8, Carbohydrate 4.1, Fiber 0.1, Protein 0.7

RUSTIC APRICOT PIE



Rustic Apricot Pie image

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

6 cups sliced fresh apricots
1 lemon, cut in half
1 cup white sugar
1 cup brown sugar
½ cup all-purpose flour
2 tablespoons ground cinnamon
1 pastry for a 9-inch double crust pie
1 egg, beaten
1 pinch white sugar, or more to taste
1 pinch ground cinnamon, or more to taste

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 CREAM TART



Apricot Cream Tart image

Categories     Egg     Dessert     Bake     Quick & Easy     Apricot     Almond     Summer     Jam or Jelly     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 20

For tart shell
1/2 cup slivered almonds (2 oz)toasted and cooled
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
For filling
1 lb firm-ripe apricots, halved, pitted, and each half cut into three wedges
1 tablespoon Disaronno Amaretto
1/4 cup plus 2 tablespoons sugar
1/2 cup fine-quality apricot preserves
1 large egg
1 large egg yolk
2 tablespoons heavy cream
1/8 teaspoon almond extract
Special Equipment
a pastry or bench scraper; a 9- by 1-inch round tart pan with removable bottom; pie weights or raw rice

Steps:

  • Make dough:
  • Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
  • Make filling while dough chills:
  • Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
  • Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
  • Bake tart shell:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
  • Fill and bake tart:
  • Reduce oven temperature to 350°F.
  • Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.

CREAMY APRICOT PIE



Creamy Apricot Pie image

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

1 can (14 ounces) apricot halves
1 egg yolk
1 can (12 ounces) evaporated milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 pastry shell (9 inches), baked
2 teaspoons cornstarch
1 can (5-1/4 ounces) apricot nectar
1/4 cup sliced almonds, toasted

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.

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