Apricot Whip Pie Recipes

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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

FRESH APRICOT PIE



Fresh Apricot Pie image

Take advantage of fresh apricots during the summer to make this simple but luscious pie. It captures the flavor of the season perfectly.

Provided by Peggy Trowbridge Filippone

Categories     Dessert     Pie

Time 50m

Yield 10

Number Of Ingredients 9

1 (9-inch) double-crust pie pastry (store-bought or homemade )
1/2 cup plus 1 teaspoon granulated white sugar (divided)
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups fresh apricots (halved and pitted)
2 teaspoons fresh lemon juice
2 tablespoons unsalted butter (cut into 1/4-inch cubes)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F. Line a 9-inch pie dish with pastry.
  • In a small bowl, whisk together 1/2 cup of the granulated sugar, the brown sugar, flour, cinnamon , and nutmeg .
  • Place the apricot halves in a separate large bowl and stir in the lemon juice. Add the sugar mixture to the apricots and toss gently to mix. Pour into the pastry-lined pie pan.
  • Evenly distribute the butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp the edges to seal. Cut slits in the top of the crust for vents.
  • Place the pie on a sheet pan and bake for 35 to 40 minutes, or until golden and apricot filling just begins to bubble through the vents.
  • Sprinkle the top of the pie with the 1 teaspoon granulated sugar as soon as it comes out of the oven. Cool completely before serving.

Nutrition Facts : Calories 395 kcal, Carbohydrate 57 g, Cholesterol 6 mg, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, Sodium 240 mg, Sugar 25 g, Fat 17 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

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 WHIP PIE



Apricot Whip Pie image

You can sub strawberries for this...or freeze this pie...this was a store recipe in which I added the preserves and garnish-it needed a bit more flavor.

Provided by Diana Adcock

Categories     Pie

Time 5m

Yield 1 pie

Number Of Ingredients 5

1 1/2 cups apricots, pitted and chopped
2 apricots
1 container Cool Whip (not the massive tub-the medium size one)
1/4 cup apricot preserves
1 pie shell

Steps:

  • Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop) and apricot preserves.
  • Scoop into the prepared pie shell and chill.
  • Before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip.

RUTH REICHL APRICOT PIE



Ruth Reichl Apricot Pie image

Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 6

1 stick (1/4 pound) unsalted butter
3/4 cup light brown sugar (more if using underripe fruit)
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
2 1/2 to 3 pounds apricots, peeled, halved, and pitted
1 prepared piecrust

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
  • Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
  • Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

APRICOT WHIP PIE #2



Apricot Whip Pie #2 image

This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book" I have recomended that you use cool whip rather than egg whites.

Provided by Diana Adcock

Categories     Pie

Time 10m

Yield 1 Pie

Number Of Ingredients 7

3 cups apricot puree
6 teaspoons sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 teaspoons gelatin
2 egg whites (Since this calls for egg whites-not cooked-I think I would sub in cool whip for the volume)

Steps:

  • Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
  • Soak gelatin in 2 T.
  • cold water for 5 min.
  • Dissolve over hot water.
  • Stir into apricot mixture.
  • Fold in stiffly beaten egg whites.
  • Pour into prepared pie shell and chill overnight.

JOEY GALLAGHER'S APRICOT HAND PIES



Joey Gallagher's Apricot Hand Pies image

These simple pies show off the bright, tangy sweetness of poached apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 12

Number Of Ingredients 4

Flour, for work surface
Pate Brisee for Apricot Cherry Bake
12 Poached Apricot Halves
3 tablespoons sugar

Steps:

  • Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll one disk of dough into a large round, about 1/8 inch thick. Using a 3-inch cookie cutter, cut out 12 rounds. Transfer rounds to prepared baking sheet; refrigerate until chilled, about 30 minutes.
  • Repeat process with the remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate. Remove chilled disks from refrigerator.
  • Using paper towels, blot the poached apricots halves to eliminate excess liquid; place one in center of each chilled round. Brush cold water around edges of dough; cover each with an unchilled round. Gently press edges together to seal. Refrigerate about 30 minutes.
  • Preheat oven to 425 degrees. Remove tarts from refrigerator. Using a paring knife, slash the top of each tart in a crosshatch fashion. Brush with water, and generously sprinkle with sugar.
  • Bake 15 minutes. Reduce oven heat to 350 degrees. Continue baking until golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

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

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.

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.

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