DRIED APRICOT PIE
Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream.
Provided by Bonnie
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
- Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
- Bake at 400 degrees F (205 degrees C) for 1 hour.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 105.4 g, Fat 15.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 78.2 g
DRIED APRICOT PIE
I had some dried apricots that I wanted to use, so I found this on the web. It is beyond delicious, and very easy! Slightly tangy and quite sweet! I think it would be fantastic a la mode with vanilla bean ice cream. :-)
Provided by Sea Sun
Categories Fruit Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Prepare pastry for double crust 9 inch pie. Line pan with bottom crust.
- 2. Put dried apricots into microwave-safe bowl. Add just enough water to cover fruit (about 2 cups).
- 3. Microwave for 15 minutes or until fork tender. Add sugar, cinnamon and flour. Set aside.
- 4. Fill bottom of pastry lined pan with apricot filling. Dot with butter.
- 5. Cover with second half of pastry, crimp and flute as desired.
- 6. Brush top of pie crust with milk and sprinkle sugar on top.
- 7. Bake at 400 degrees for 40-50 minutes. Cover crust edges with foil for first 15 minutes if desired, to prevent excess browning
DRIED APRICOT PIE
Make and share this Dried Apricot Pie recipe from Food.com.
Provided by Dee514
Categories Pie
Time 1h30m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Slice the dried apricots in half and rinse them with water.
- Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
- Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid.
- Mix until smooth then stir into the cooked apricots.
- Add the white sugar and combine.
- Pour mixture into the unbaked pie shell and seal with the top crust.
- Brush milk over top crust for color, if desired.
- Bake at 400°F for about 1 hour.
- **PLEASE NOTE: If your dried apricots are sweet, you may want to cut the amount of sugar from the 1 3/4 cups called for in the recipe to about 2/3 to 3/4 cup of sugar (or to your taste) to prevent the pie from being overly sweet. The dried apricots I use are quite tart/sour, so the 1 3/4 cups of sugar does not produce an overly sweet pie.
OLD TIMEY APRICOT FRIED PIE
Steps:
- Make crust:
- Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time. While pulsing, add butter gradually; dough should be the consistency of cornmeal. Do not over-mix or dough will become tough and hard to roll out. While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix). Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
- Make filling:
- Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes. Add cornstarch slurry and continue simmering for another 5 minutes. Remove from heat and add almond and vanilla extracts. Let cool to room temperature; mixture should thicken to the consistency of a jam.
- Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan. Heat oil to 360 degrees F.
- On a floured board, roll out dough to 1/8-inch or less thickness. Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible. Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash. Fold in half and press edges together with a fork dipped in flour. Poke the top of the crust twice with fork.
- Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed. Remove from oil and drain on paper towels. Sprinkle with cinnamon sugar and serve; be careful as filling is hot.
DRIED APRICOT PIE
Make and share this Dried Apricot Pie recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Place apricots, cranberries and raisins in a large saucepan; cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes. Preheat oven to 350°F
- Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt. Stir in dried fruit mixture.
- Line pie plate with crust; pour in filling and smooth to the edges. Cut second crust into strips; form lattice over pie filling.
- Bake about 1 hour, or until browned and bubbly. Cool on a wire rack at least 1 hour before serving.
Nutrition Facts : Calories 651.1, Fat 32.5, SaturatedFat 11.8, Cholesterol 77.7, Sodium 327.2, Carbohydrate 89, Fiber 7.1, Sugar 59.2, Protein 6.7
GOLDEN APRICOT PIE
This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.-Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool. , Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid., Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 414 calories, Fat 15g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
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