FRESH APRICOT PIE
We used to have an apricot tree, and I was fortunate enough to find this four ingredient, delicious recipe that uses a large number of apricots at a time.
Provided by Recipe Junkie
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients.
- Pour into 9" pie rich pastry dough crust.
- Bake at 350 for one hour.
Nutrition Facts : Calories 265.9, Fat 0.5, Sodium 131.1, Carbohydrate 66.9, Fiber 2.4, Sugar 60.9, Protein 1.7
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
APRICOT CRUMBLE PIE
Serve up this delectable Apricot Crumble Pie for dessert tonight. This Apricot Crumble Pie includes tapioca, brown sugar and fresh apricots.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h20m
Yield 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 30 g, Protein 3 g
APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
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
APRICOT PIE
This is a delicious way to use apricots if you are lucky enough to have a tree in your yard. Original recipe is from an old church cookbook.
Provided by ellie_
Categories Pie
Time 1h
Yield 1 9inch pie
Number Of Ingredients 8
Steps:
- In a large bowl mix together all ingredients, except for pie crust.
- Roll out bottom crust and place in 9-inch pie pan.
- Pour filling into pie pan.
- Dot with butter and top with top crust.
- Crimp edges and cut"x" in top for steam.
- Bake for 40-50 minutes at 400-degrees F or until done.
Nutrition Facts : Calories 1680.7, Fat 55.1, SaturatedFat 20.8, Cholesterol 30.5, Sodium 903.2, Carbohydrate 295.3, Fiber 13.3, Sugar 209.6, Protein 13.9
APRICOT PIE RECIPE
Apricots are one of the few fruits that taste so much better when you cook them. There's also something magical about pairing them with cinnamon and a squeeze of lemon juice. This pie will make your taste buds dance. I love that this pie wasn't overly sweet, which only means that a scoop of vanilla bean ice cream on the side was less guilty. This flaky cream cheese pastry dough is the best. It doesn't come close to any store-bought crust. Best of all there is no shortening, lard or any other ingredients that would make you cringe. Love it up folks. :)
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 2h55m
Number Of Ingredients 8
Steps:
- Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin.
- Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing.
- Take the next piece of dough out of the fridge and re-using the parchment paper, roll it into a second 12-inch circle. Use a pizza cutter to slice the second rolled dough into about 15 (3/4-inch thick) strips. Set aside until ready to use.
- Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
- Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine.
- Transfer prepared apricot filling into the bottom of your pie pan which should be lined with pastry dough.
- Use the strips of pastry dough to create a lattice top and crimp the edges. (See notes for full photo tutorial on how to make a lattice pie topping). I've made it easy for ya!
- Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; Just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I'm speaking from experience ;)).
- Beat together 1 egg with 1 Tbsp cold water. Brush top and edges of pie generously with egg wash.
- Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.
FRESH APRICOT PIE
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Line a 9-inch pie dish with pastry.
- In a small bowl, whisk together 1/2 cup of the granulated sugar, the brown sugar, flour, cinnamon , and nutmeg .
- Place the apricot halves in a separate large bowl and stir in the lemon juice. Add the sugar mixture to the apricots and toss gently to mix. Pour into the pastry-lined pie pan.
- Evenly distribute the butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp the edges to seal. Cut slits in the top of the crust for vents.
- Place the pie on a sheet pan and bake for 35 to 40 minutes, or until golden and apricot filling just begins to bubble through the vents.
- Sprinkle the top of the pie with the 1 teaspoon granulated sugar as soon as it comes out of the oven. Cool completely before serving.
Nutrition Facts : Calories 395 kcal, Carbohydrate 57 g, Cholesterol 6 mg, Fiber 3 g, Protein 4 g, SaturatedFat 7 g, Sodium 240 mg, Sugar 25 g, Fat 17 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
APRICOT SLAB PIE
No fresh apricots? No problem. This easy-to-make slab pie uses canned apricot halves-and it's simply delicious!
Provided by My Food and Family
Categories Fruit Recipes
Time 2h
Yield 15 servings
Number Of Ingredients 8
Steps:
- Place 1-1/2 cups flour in large bowl. Cut 3/4 cup butter into small cubes. Add to flour with cream cheese; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; cut in half. Flatten each half into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place 1 disk between 2 lightly floured sheets of waxed paper; roll into 11x8-inch rectangle. Repeat with remaining dough, using 2 additional sheets of waxed paper. Place dough rectangles, with long sides together, on work surface. Discard top sheets of waxed paper. Spray 15x10x3/4-inch pan with cooking spray; invert over dough. Flip pan, holding pan and both pieces of dough together. Remove and discard waxed paper. Gently press dough onto bottom and up sides of pan, pinching seam together in center to seal.
- Heat oven to 400ºF. Drain apricots, reserving 1 cup syrup; place apricots in medium bowl. Add tapioca, extract and reserved syrup; mix lightly. Spoon into crust. Combine sugar, nuts and remaining flour in medium bowl. Cube remaining butter; cut into sugar mixture until mixture resembles coarse crumbs. Sprinkle over apricot mixture.
- Bake 40 min. or until crust is lightly browned, and apricot mixture is hot and bubbly. Cool before cutting into bars.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
APRICOT PIE
Sweeten everyone's day with a delicious Apricot Pie! With a fluffy cream cheese and canned apricot filling, this Apricot Pie goes great on a dessert table.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Pour milk into medium bowl; freeze until ice crystals begin to form. Meanwhile, combine cracker crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool. Meanwhile, drain apricots, reserving 1/3 cup of the liquid. Pour liquid into small saucepan; sprinkle with gelatine. Let stand 1 min. Reserve seven of the apricot halves; cover and refrigerate until ready to use. Chop remaining apricots; set aside.
- Cook apricot liquid on low heat 5 min. or until gelatine is dissolved, stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add gelatine mixture ; mix well. Gently stir in chopped apricots. Beat partially frozen milk with electric mixer on high speed until soft peaks form. Gradually add lemon juice, beating until stiff peaks form. Add to cream cheese mixture; stir with wire whisk until well blended.
- Pour into crust. Refrigerate several hours or until firm. Top with the reserved apricots just before serving. Store leftover pie in refrigerator.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FRESH APRICOT PIE
"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
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.
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.
IMPOSSIBLY EASY APRICOT PIE
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
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.
RUTH REICHL APRICOT PIE
Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.
Provided by Food Network
Categories dessert
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
- Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
- Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.
TRADITIONAL APRICOT PIE
This recipe is a prairie tradition. When the BC fruit trucks roll into the prairies each week throughout the summer, laden with fresh in season fruit one province over, we celebrate the bounty.
Provided by Valerie Lugonja is... A Canadian Foodie
Categories Dessert
Time 1h35m
Number Of Ingredients 6
Steps:
- Cover bottom of oven with foil to catch any spill from the pie
- Add sugar and flour to apricots, set aside for 30 minutes to macerate
- Pre-heat oven to 425 F
- Roll out bottom crust pie pastry; place in 9 inch pie plate, edges hanging over lip
- Roll out top crust pie pastry; and rest while filling bottom
- Carefully fill pastry with apricot mixture; top with dabs of butter
- Carefully place top crust over fruit; edges hanging over lip of pan
- Gently roll edges of pastry together resting on edge of pie pan to form an ample ridge to crimp; crimp edges
- Brush top with beaten egg yolk; sprinkle liberally with sparkling sugar
- Slash top pastry to allow steam to escape
- Please in hot oven; turn heat to 350 F after first 15 minutes and bake for another hour until bubbly, golden, fragrant and completely irresistible
CHOCOLATE-APRICOT PIE
Apricots have roughly 60 percent more immunity-enhancing beta-carotene-which can help you fend off colds and flu-than their closest fruit competitor, cantaloupe. Consider a slice sniffle prevention!
Provided by Zoe Singer
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In a bowl, whisk eggs; set aside. In another bowl, combine chocolate, butter and vanilla. In a heavy-bottomed pot (to prevent burning), combine milk with 1/2 cup sugar and salt over medium heat; whisk constantly until mixture comes to a simmer. Remove pot from heat. Whisk milk mixture into eggs until combined. Whisk chocolate-butter mixture into milk-egg mixture; spoon custard into piecrust. Bake pie until it begins to set at edges but center jiggles slightly when you shake pan, 13 to 15 minutes. Remove pie from oven; let cool for at least 3 hours. In a bowl, 10 minutes prior to serving, toss apricots with remaining 1 tablespoon sugar; arrange apricots on top of pie.
CRANBERRY APRICOT PIE
Make and share this Cranberry Apricot Pie recipe from Food.com.
Provided by Sydney Mike
Categories Pie
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare or buy pie crust for 2-crust 9 1/2" deep dish pie.
- Put cranberries, apricots, sugar & water in a saucepan, & over medium heat bring to boil, cooking 15 minutes & stirring occasionally.
- Add liqueur & simmer another 15 minutes.
- Preheat oven to 375 degrees F.
- Line pie plate with one crust & cut the 2nd crust into 1" strips for lattice top.
- Fill pie shell with cranberry mixture, then add the lattice top.
- For glaze, beat egg & water together.
- Sprinkle top of pie with almonds, & THEN brush lattice top with egg mixture.
- Bake 45 minutes, until top is golden & filling is bubbling. Be careful not to burn or over-brown the edges.
- Cool & serve at room temperature.
Nutrition Facts : Calories 465.1, Fat 14, SaturatedFat 3.2, Cholesterol 21.1, Sodium 197.5, Carbohydrate 84.5, Fiber 5.5, Sugar 61.5, Protein 4.2
More about "apricot pie food"
APRICOT PIE IS A DELICIOUS FRUIT PIE MADE FROM DRIED APRICOTS.
From cookingnook.com
Cuisine AmericanTotal Time 1 hrCategory DessertCalories 214 per serving
- For the homemade pie dough crust: Roll both disks of pie dough out to a 1/8-inch thickness on a floured surface. Fit one of the dough disks into a 9-inch pie pan. Trim the overhang to be even with the top of the pie pan. Set the other rolled-out crust aside.
- In a small saucepan, bring the apricots and the water to a boil. Cook for 10 minutes over low heat. Add the sugar and cook for another 5 minutes, stirring occasionally. Using a colander, drain the contents of the saucepan, reserving 1 cup of the juice. Set the apricots aside.
- Pour the reserved apricot juice into a small saucepan and add the cornstarch. Add the salt and cook over medium heat until the mixture thickens, 2 to 3 minutes, stirring frequently until the consistency is like gravy.
APRICOT PIE RECIPE - GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 1 hr 30 mins
- Preheat oven to 170C. Place apricots, sugar, water and mixed spice in a saucepan and bring to the boil. Reduce heat and simmer, stirring regularly, for 20 minutes or until stewed, thick and shiny.
- Grease four nine-centimetre-diameter muffin tins. Cut four 12-centimetre-diameter rounds from pastry and carefully line tins. Fill with apricot mix. Cut four 10-centimetre rounds from remaining pastry. Brush pastry edges with egg and cover pies, pushing edges together. Press edges with a fork to seal well. Brush pie tops with egg and sprinkle over flaked almonds.
- Bake for 30 minutes or until pastry is golden and cooked through. Remove from tins and serve dusted with a little icing sugar and a dollop of creme fraiche.
DOUBLE-CRUST APPLE-APRICOT PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 3 hrsServings 1
- On a floured work surface, roll out the larger disk of dough to a 13-inch round. Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate. Lightly brush the bottom of the dough with some of the egg white. Roll out the smaller disk of pie dough to a 12-inch round. Fold the round in quarters, transfer it to a wax paper–lined baking sheet and unfold. Freeze the pie shell and the 12-inch round of dough for 15 minutes.
- Preheat the oven to 400°. In a bowl, toss the apples with the 1/2 cup of sugar and the apricots, zest, cinnamon and 1 tablespoon of flour.
- Scrape the apples into the pie shell and dot with the butter. Brush the edge with some of the egg white and top with the second round of dough. Press the edges together and, using scissors, trim the overhang to 1/2 inch. Fold the edge under itself and crimp decoratively. Brush the pie with the milk and sprinkle with sugar. Cut slashes in the top of the pie to vent steam.
- Bake the pie in the lower third of the oven for 1 hour, until the crust is deep golden and the filling is bubbling through the vents; tent with foil during the last 20 minutes of baking. Cool completely before serving.
PEACH AND APRICOT PIE | GIANT FOOD
From recipecenter.giantfood.com
Servings 8Calories 750 per servingTotal Time 4 hrs 30 mins
10 BEST APRICOT PIE WITH DRIED APRICOTS RECIPES | YUMMLY
From yummly.com
PEACH APRICOT SLAB PIE (WITH CREAM) - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 1 hr 40 minsCategory DessertCalories 621 per serving
- Peel the fruit. If it is not quite ripe and you are having trouble, blanch it: bring a pot of water to a rolling boil, add the apricots and/or peaches (make sure they are submerged), and boil for 30 seconds to 1 minute.
- The skins should slide right off.Slice the fruit and add to a medium bowl.Add 1 and 1/2 to 2 cups sugar.
- The original recipe says 1 and 1/2 cups, but when I made it, half of my apricots were pretty under ripe, so I upped the sugar to 2 cups.
FRESH APRICOT PIE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.1/5 (57)Servings 8Cuisine AmericanCategory Dessert
- Start by making the crust. Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter and shortening to the bowl and pulse about 20 times until the mixture is grainy.
- Add the ice water, a little at a time, while continuing to pulse, until the dough just comes together when you pinch it between your fingers. Stop the machine to check it. NOTE: you may not need all of the water.
- Turn the dough out onto a floured surface and bring it together into a ball. Add a little more flour if the dough is too wet. Cut the ball in half, form two disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out.
EASY FRESH APRICOT PIE RECIPE - SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine MediterraneanTotal Time 1 hr 15 minsCategory DessertCalories 484 per serving
- Add the self-raising flour and the diced cold butter to a clean blender. Season with a tiny pinch of salt and a tablespoon of the caster sugar.
- Then transfer the dough to a lightly floured surface and knead it for 3 minutes. Wrap it in a sheet of cling film and put it aside to rest for at least 30 minutes.
APRICOT PIE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Cream Cheese RecipesCalories 296 per servingTotal Time 3 hrs 45 mins
- To prepare crust: Combine all-purpose and whole-wheat flours, 2 tablespoons sugar, baking powder and 1/2 teaspoon salt in a food processor. Pulse 3 times to mix. Add oil, 4 tablespoons butter and cream cheese and pulse until it looks like coarse meal, 10 to 15 times. Add 5 tablespoons water and vinegar; pulse until the dough is starting to come together, about 5 more times; add 1 tablespoon water, if necessary. Turn the dough out onto a clean surface and knead until it comes together. Divide the dough in half and shape into two 5-inch-wide disks. Wrap each in plastic wrap and refrigerate for at least 1 hour.
- Roll out one disk of dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie pan.
- To prepare filling: Gently toss apricots, sugar, flour, tapioca, lemon juice, salt and nutmeg in a large bowl. Scrape the filling into the crust. Dot with butter.
FRESH APRICOT PIE RECIPE - BOWL ME OVER
From bowl-me-over.com
5/5 (5)Total Time 1 hr 15 minsCategory DessertCalories 654 per serving
- If you are making your own *pie crust, make in advance and refrigerate before preparing the fruit.
- Clean the apricots well, cut them in half. Remove the pits and give them a rough chop. Place in a large bowl
- Zest the lime and juice it. Add it and the sugar, vanilla, cornstarch, cinnamon and salt to the bowl. Mix to combine.
YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 10
- Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.
- Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.
- Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.
APRICOT PIE - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (2)Total Time 5 hrs 10 minsCategory DessertCalories 464 per serving
- Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs.
- Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding 2 additional tablespoons at a time until the dough starts to come together. Squeeze the dough together with your hands to form a large ball or clump. If it still isn't holding together, add a little more water.
- Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter for 10 minutes before rolling out.
- Preheat oven to 375 degrees F. Roll out the bottom crust on a floured surface then transfer to a 9-inch regular pie plate.
APRICOT PIE BY PIETISSERIE - GOLDBELLY
From goldbelly.com
Brand PietisserieCategory Fruit PiesPrice $79
APRICOT PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4.6/5 Category Desserts, Pies, Fruit PiesServings 1Total Time 2 hrs
HOW TO MAKE AN APRICOT PIE STEP BY STEP | FOOD PROCESSOR ...
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Estimated Reading Time 2 mins
EASY APRICOT PIE - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
5/5 (1)Total Time 2 hrsCategory Dessert, SnackCalories 339 per serving
APRICOT JAM SLICE PIROG - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
5/5 (2)Category DessertCuisine RussianTotal Time 2 hrs 10 mins
PRUNE AND APRICOT PIE RECIPE BY AMERICAN.FOODIE | IFOOD.TV
From ifood.tv
All purpose flour 2 1/2 Cup (40 tbs)Salt 1/4 TeaspoonChilled butter 4 Tablespoon , cut into 1/4Vegetable shortening/Lard 8 Tablespoon , chilled
PROCESS OF MAKING APRICOT HOMEMADE PIE BY MARIKO151825 ...
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CHICKEN AND APRICOT PIE | DINNER RECIPES | GOODTOKNOW
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2.9/5 (61)Category Dinner,Main CourseServings 6Total Time 50 mins
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APRICOT RECIPES - BBC GOOD FOOD
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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