Apricot Whip Pie 2 Food

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.

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.

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 WITH BERRIES

Steps:

• Cook first 3 ingredients covered in heavy small saucepan over medium heat until apricots are tender, about 20 minutes. Transfer contents of pan to processor. Add vanilla and puree, scraping down sides of bowl occasionally. Transfer puree to large bowl and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.)
• Position rack in center of oven and preheat to 350°F. Spray 9x9x2-inch pan with vegetable oil spray. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually add sugar and continue beating until stiff but not dry. Fold whites into puree in 2 additions. Spoon apricot mixture into prepared pan, smoothing top. Place pan on baking sheet with sides. Pour enough water into baking sheet to measure 1/2 inch. Set sheet in oven and bake until apricot mixture is firm in center and golden brown, covering very loosely with foil if browning too quickly, about 40 minutes. Let stand at least 15 minutes and up to 3 hours.
• Spoon apricot whip into deep bowls. Serve, passing berries separately.

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.

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 FLUFF

Steps:

• In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

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.

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.

IMPOSSIBLY EASY APRICOT PIE

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.