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
IMPOSSIBLY EASY APRICOT PIE
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
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
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.
RUTH REICHL APRICOT PIE
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
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.
FRESH APRICOT PIE
"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
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.
RUSTIC APRICOT PIE
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
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 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 CREAM PIE
Steps:
- Preheat oven to 325° Mix together: sugar, flour and cinnamon. Line pie crust with apricot halves . Sprinkle flour mixture over top of apricot halves. Top with whipped cream. Bake for 1 1/2 hours at 325°. Serve after pie cools or slightly warm.
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