Apricot Yogurt Cream Pie Recipes

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.

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.

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.

Steps:

• Make dough:
• Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
• Make filling while dough chills:
• Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
• Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
• Bake tart shell:
• Put oven rack in middle position and preheat oven to 375°F.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
• Fill and bake tart:
• Reduce oven temperature to 350°F.
• Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.

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.