Spiced Apricot And Plum Pie Recipes

SPICED PLUM PIE

Steps:

• Roll out 1 pie crust disk on floured surface to 13 1/2-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling.
• Position rack in center of oven; preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1 1/2 teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.
• Roll out second pie crust disk on floured surface to 13 1/2-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust (but not edges) with cream. Sprinkle reserved cinnamon sugar over crust.
• Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.

FAVORITE PLUM PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place plums into a bowl and stir in sugar, cornstarch, lemon juice, vanilla extract, and almond extract with a rubber spatula. Spoon into a prepared pie shell.
• Bake in the preheated oven until bubbly and crust is golden brown, 35 to 40 minutes. Let cool for 10 minutes before serving.

APRICOT PIE

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.

SPICED APRICOT BAKED OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, mix first 5 ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture., Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into 12 portions; serve with toppings. Freeze option: Freeze cooled portions of oatmeal in airtight freezer containers. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.

APRICOT RASPBERRY PIE

Steps:

• Place a baking sheet in middle of oven and preheat oven to 450°F.
• Whisk together cornstarch, salt, and 1 cup plus 2 tablespoons sugar in a large bowl.
• Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into a 9-inch glass pie plate (4-cup capacity). Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining piece of dough into an 11-inch round.
• Stir apricots into sugar mixture until combined, then gently stir in raspberries and spoon filling into shell.
• Cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Crimp edge decoratively. Brush top of pie with egg and sprinkle all over with remaining 2 tablespoons sugar. Cut 3 steam vents in top crust with a sharp small knife.
• Bake pie on hot baking sheet 15 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more. Cool pie on a rack at least 2 hours before serving.

SPICED APRICOT AND PLUM PIE

Steps:

• Preheat oven to 200 Celsius (400 F). Grease 26 cm (10.5 inch) pie dish or deep 1.25 litre (5 cup) rectangle dish.
• Drain plums and reserve 1 cup of syrup.
• Halve plums, discard stones, place plums in prepared dish.
• Combine reserve syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan.
• Simmer uncovered until liquid is reduced to ½ cup.
• Note : if your apricots are a little tart, add the sugar to the saucepan.
• Remove and discard cinnamon stick and cloves. Cool mixture to room temperature. Pour mixture over plums.
• Cut the pastry into 2.5cm strips. Brush edge of pie dish with some of the egg. Press pastry strips around edge of dish. Place remaining strips in lattice pattern over pie. Brush with remaining egg.
• Bake for about 40 minutes or until pastry is browned lightly. If pastry starts to brown too quickly, cover with foil for the last 10 -15 minutes of baking time.
• Dust with icing sugar and serve with spiced yoghurt cream.
• Spiced yoghurt cream : Combine ingredients in a small bowl.

SPICED PLUM PIE

Steps:

• Preheat oven to 400°. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in egg, orange juice and zest. Pour over plums; dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry., Bake 45-50 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack 10 minutes before cutting. Serve warm with ice cream if desired.

SPICED APRICOT MEAT BALLS

Steps:

• Soak 4 1/2 oz diced apricots in the brandy for 1 hour.
• Soak bread in 4 tablespoons of water, squeeze out water, set aside.
• In a large bowl, place the ground beef, onion, bread, cinnamon, nutmeg, salt, pepper, and egg. Using hands, knead mixture until thoroughly combined. Cover and refrigerate 1 hour.
• Remove meatball mixture from refrigerator. Take a heaped teaspoon of mixture and roll into a ball with wet hands. Flatten slightly and press thumb in center to form a deep depression.
• Place 1/4 tsp soaked apricots in center and remould into a ball, covering the apricot. Place on a flat tray and continue to roll the remainder.
• Cover with plastic wrap and refrigerate at least 30 minutes.
• For the dipping sauce:.
• Place diced apricots and water in a small pan with any remaining brandy-soaked apricots. Bring to a boil, reduce heat and simmer 15 minutes or until very soft.
• Stir in sugar, vinegar, teriyaki sauce, and simmer 2 minutes.
• Puree in a blender or food processor.
• Stir in the fresh ginger juice and set aside.
• Heat oil in a large, heavy-based frying pan.
• Fry meatballs in 2-3 batches, rolling them around the pan to cook all over and keep their shape (about 4-5 minutes each batch).
• Drain on paper towels.
• Place on a heated serving platter, with dipping sauce in the center and toothpicks for serving.

RUSTIC APRICOT PIE

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.