Impossible Apricot 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

IMPOSSIBLY EASY APRICOT PIE



Impossibly Easy Apricot Pie image

This is an easy, almost home-made pie. Not Sandra Lee's but it comes from Betty Crocker and me. I included cooling time.

Provided by Manami

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup original Bisquick baking mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla
2 eggs
1 tablespoon apricot brandy
1 (8 1/4 ounce) can apricot halves, strained, drained and mashed
1/4 cup apricot preserves
non-dairy whipped topping
3 teaspoons chopped toasted almonds

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.

IMPOSSIBLE APRICOT PIE



Impossible Apricot Pie image

Impossible Apricot Pie recipe 52

Categories     Dessert     Pies     Baked Goods

Time 1h

Yield 12

Number Of Ingredients 16

buttermilk biscuits
sugar
butter
vanilla extract
eggs
apricots
evaporated milk
apricot preserves (jam)
buttermilk biscuits
sugar
butter
vanilla extract
eggs
apricots
evaporated milk
apricot preserves (jam)

Steps:

  • Heat oven to 350℉ (180℃). Grease a pie plate, 10 X 1½ inches. Mix all ingredients except the preserves in a blender container until smooth, approximately 1 minute. Pour into the pie plate. Bake until a knife inserted in the center comes out clean, about 40 minutes; cool completely. Heat the preserves over low heat until melted. Spread over the pie; cool.

Nutrition Facts :

IMPOSSIBLE APRICOT PIE



Impossible Apricot Pie image

I got this recipe from the Betty Crocker website and wow!!!! I love apricots and anyone else who does, will love this pie.

Provided by mandabears

Categories     Pie

Time 45m

Yield 1 9 inch pie

Number Of Ingredients 8

1/2 cup Bisquick
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 eggs
8 1/4 ounces apricots, halves drained and mashed
1/4 cup apricot preserves

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.

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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