CREAMY APRICOT PIE
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
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.
APRICOT-YOGURT PARFAIT WITH CALIFORNIA GRANOLA
Provided by Bobby Flay
Time 1h40m
Yield 4 servings; 6 cups granola
Number Of Ingredients 18
Steps:
- For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
- Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
- Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
- For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
- Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.
APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
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
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
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
APRICOT YOGURT FOOL
Try this delicious fruity dish with tangy Greek yogurt
Provided by Lesley Waters
Categories Afternoon tea, Dinner, Lunch, Snack, Supper, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
- Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.
Nutrition Facts : Calories 264 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.24 milligram of sodium
YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA CRUST RECIPE - (4.3/5)
Provided by á-61574
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly. Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled. Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.
APRICOTS, YOGURT, AND HONEY
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.
Categories Fruit Breakfast Dessert No-Cook Kid-Friendly Quick & Easy Yogurt Apricot Pistachio Cookie Small Plates
Yield Makes 1 serving
Number Of Ingredients 4
Steps:
- 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
- 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.
APRICOT FROZEN YOGURT
Categories Ice Cream Machine Fruit Dessert Kid-Friendly Quick & Easy Yogurt Frozen Dessert Apricot Summer Healthy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
Steps:
- Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
- Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature.
- Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.
- Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.
- Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.
APRICOT RAISIN PIE WITH STEVIA
This is a great pie to eat warm with vanilla ice cream. It is very good with stevia, an herbal sweetener.
Provided by Michaela.K9
Categories Desserts Pies Vintage Pie Recipes Raisin Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Whisk together the powdered milk, cornstarch, stevia powder, cinnamon, and salt in a small bowl; set aside.
- Place apricots, raisins, and water in a small saucepan over medium heat, and bring to a boil. Boil for 5 minutes, stirring occasionally. Stir in the powdered milk mixture, and cook, stirring constantly until the mixture thickens, about 3 minutes. Remove from heat; stir in white vinegar and butter. Allow to cool for 15 minutes.
- Turn the filling into a pastry lined pie pan. Cover with top crust. Seal edges, and cut slits in the top crust.
- Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Remove from oven and allow to cool before slicing.
Nutrition Facts : Calories 388.9 calories, Carbohydrate 52.2 g, Cholesterol 11.6 mg, Fat 18.7 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 6 g, Sodium 352.2 mg, Sugar 24 g
APRICOT YOGURT CREAM PIE
Number Of Ingredients 6
Steps:
- 1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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FRESH APRICOT CREAM PIE - JILLIAN HARRIS DESIGN INC.
From jillianharris.com
Author Tori WesszerEstimated Reading Time 2 mins
- Make the Crust Combine all of the base ingredients together in a medium bowl, stir well, and press it into the prepared pie plate.
- Make the Filling In a small bowl or cup combine the cornstarch with ½ cup of the coconut milk: whisk until no lumps remain. Add the remaining coconut milk, maple syrup or sugar, nutmeg and salt while whisking.
YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA CRUST RECIPE
From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 10
- Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.
- Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.
- Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.
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