Apricot Whip Pie Food

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 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.

IMPOSSIBLY EASY APRICOT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.

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.

APRICOT PIE

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.

RUTH REICHL APRICOT PIE

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.

JUST APRICOT WHIP!

Steps:

• Drain apricots reserving 1/4 cup syrup; remove pits.
• Blend apricots in blender.
• Combine apricots, marshmallows, and reserved syrup in saucepan.
• Cook over medium heat stirring till marshmallows are dissolved. Cool.
• Fold in whipped cream. Chill.
• This is rich so a little goes a long way.
• This is nice served with simple chocolate cookies!

APRICOT WHIP

Steps:

• Put apricots and water in a medium pan. Cover and bring to a boil.
• Reduce heat to low; cook until very tender (45 minutes to one hour).
• Using a slotted spoon, transfer to baking sheet to cool slightly.
• Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
• Refrigerate airtight for up to 1 day.

IMPOSSIBLE APRICOT PIE

Steps:

• Heat oven to 350 degrees.
• Spray a 9 inch pie plate with cooking spray.
• Stir together all ingredients except apricot preserves until well blended.
• Pour into pie plate.
• Bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
• Cool completely for at least 1 hour.
• In a small saucepan heat apricot preserves until melted.
• Spread over pie.
• Cool.
• Garnish with cool whip or whipped cream.

APRICOT WHIP PIE #2

Steps:

• Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
• Soak gelatin in 2 T.
• cold water for 5 min.
• Dissolve over hot water.
• Stir into apricot mixture.
• Fold in stiffly beaten egg whites.
• Pour into prepared pie shell and chill overnight.

APRICOT WHIP PIE

Steps:

• Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop) and apricot preserves.
• Scoop into the prepared pie shell and chill.
• Before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip.