Apricot Mango Pie With Streusel Topping Recipe 45 Food

APRICOT-MANGO PIE WITH STREUSEL TOPPING RECIPE - (4/5)

Steps:

• On sheet of lightly floured wax paper, roll out pastry into 12 1/2-inch circle. Line 9-inch deep-dish pie pan with it, sculpting edge into stand-up ridge. Cover loosely with plastic wrap and refrigerate 30 minutes. Preheat oven to 400°F. Place baking sheet on center rack of oven. In large bowl, combine apricots, mango, brown sugar, tapioca, lemon peel and lemon juice. Mix well. Spoon fruit filling into chilled crust and smooth top. Place pie on baking sheet and bake 30 minutes. Meanwhile, make streusel: In food processor, combine walnuts, brown sugar, oats, cinnamon and salt; pulse 3 or 4 times until coarse crumbs form. With machine running, add oil in thin stream and process just long enough to make a crumbly, damp mixture. Don't overprocess or it will compact and become too oily. Transfer to bowl and set aside. Remove pie from oven and evenly spoon streusel over fruit. Press down lightly to compact. Reduce temperature to 375°F and bake until juices bubble, 30 to 40 minutes. If topping gets too dark, cover loosely with foil. Transfer to wire rack and cool. Pie will slice best if you wait until it is barely warm.

DUTCH APRICOT PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 350.
• Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
• Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
• Pour filling into crust; set aside.
• Prepare topping: combine flour, sugar and nuts; stir in melted butter.
• Sprinkle topping over filling.
• Cover edges loosely with strips of foil (prevents burning).
• Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
• Cool on wire rack; serve warm.
• Store leftovers (hhahaha) in the fridge.

APRICOT CRUMBLE PIE

Steps:

• Heat oven to 400°F.
• Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

MANGO PIE

Steps:

• Stir crumbs, sugar, cardamom and salt together in a medium bowl. Add butter, and stir with a fork until evenly combined.
• Pour half the crumb mixture into a 9-inch round metal pie pan, and spread evenly. Press down with fingers, a metal measuring cup or a second pie pan to compact the crumbs as much as possible across the bottom and up the sides of the pan into an even crust. (The more compressed the crust, the less it will crumble.) Repeat to form the remaining crumb mixture into a crust in a second pan.
• Heat oven to 325. Transfer both crusts to freezer, and chill for 15 minutes. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
• Place 3/4 cup cold water in a large bowl. In a small bowl, stir together 1/4 cup sugar with the gelatin; sprinkle mixture evenly over the surface of the cold water. Let sit a few minutes to bloom.
• In the meantime, whip the cream and remaining 1/4 cup sugar together until medium-stiff peaks form. Set aside.
• In a small saucepan over medium-low heat, warm 1 cup of the mango purée to body temperature (stir to make sure you are just warming it and not bringing it to a boil). Pour warmed mango purée over gelatin mixture, and whisk until well combined. Gelatin should dissolve into mango completely. Gradually whisk in remaining mango purée.
• Use a rubber spatula to beat the cream cheese in a medium bowl until it is soft and smooth, then add to mango mixture along with a large pinch of sea salt. Use an immersion blender to blend until completely smooth, tipping the bowl to make sure you've incorporated everything well. Gently tap the bowl on the counter once or twice to pop any air bubbles. Use the spatula to gently fold about 1/4 of the mango mixture into the whipped cream, then fold cream into the larger amount of mixture until no streaks remain.
• Divide custard between cooled crusts. Use a rubber spatula to smooth out the filling. Refrigerate 5 hours or overnight until firm and chilled. Serve chilled.

FRESH APRICOT PIE

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.

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.

APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING

Steps:

• For streusel topping:
• Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
• For filling:
• Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
• Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
• Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.