Easy Apricot Betty Recipes

EASY APRICOT BETTY

Steps:

• Preheat oven to 350 degrees.
• Brush 8 inch pie dish with melted butter or oil.
• Place half of the fruit in the pie dish.
• Sprinkle half of the sugar and half of the bread crumbs over the apricots.
• Pour half of the melted butter and half of the apricot juice over the bread crumbs.
• Repeat with remaining fruit, sugar, crumbs, melted butter and apricot juice.
• Bake for 30 minutes.
• Best when served still warm.

IMPOSSIBLE APRICOT PIE

Steps:

• Heat oven to 350 degrees.
• Spray a 9 inch pie plate with cooking spray.
• Stir together all ingredients except apricot preserves until well blended.
• Pour into pie plate.
• Bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
• Cool completely for at least 1 hour.
• In a small saucepan heat apricot preserves until melted.
• Spread over pie.
• Cool.
• Garnish with cool whip or whipped cream.

IMPOSSIBLY EASY APRICOT PIE

Steps:

• Heat oven to 350ºF.
• Grease 9" pie plate.
• Stir together all ingredients except preserves, whipped topping and nuts until blended.
• Pour into pie plate.
• Bake 35-40 minutes or until knife inserted comes out clean.
• Cool completely, about 1 hour.
• Heat preserves and nuts over low heat until melted; spread over pie.
• Cool and garnish with whipped topping.
• Cover and refrigerate any remaining pie.

IMPOSSIBLY EASY APRICOT PIE

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.

APRICOT PETITS FOURS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
• In large bowl, beat all cake ingredients except liqueur with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 22 to 28 minutes or until cake springs back when touched lightly in center. Brush liqueur over top of cake. Cool completely, about 20 minutes. To avoid cake crumbs when adding icing, freeze cake 1 hour before cutting.
• In large bowl, beat icing ingredients on low speed until powdered sugar is moistened. Beat on high speed until smooth. If necessary, add 2 to 3 teaspoons more apricot nectar until icing is pourable.
• Place cooling rack on cookie sheet or waxed paper to catch icing drips. Cut cake into 9 rows by 6 rows. Working with 6 pieces at a time, remove cake pieces from pan and place on cooling rack. Spoon icing evenly over top and sides of cake pieces, letting icing coat sides. (Icing that drips off can be reused.) Let stand until icing is set, about 2 hours.
• Decorate with almonds and orange peel as desired. Store in single layer in airtight plastic container.