View Full Version : As requested - apricot pie

Kitchen Witch
October 10th, 2013, 09:34 AM
This is what I came up with the SEARCH -

and I also have these:

Apricot Coconut Cream Pie

1 refrigerated pie crust

1 envelope unflavored gelatin
1 cup apricot nectar
2 (16 oz) cans apricot halves, drained
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups milk
4 egg yolks, beaten
1 Tablespoon margarine or butter
1/2 teaspoon vanilla
1/2 cup coconut, toasted

1 cup whipping cream
1 Tablespoon sugar
1/4 teaspoon vanilla
2 to 3 tablespoons apricot preserves, melted
1/2 cup toasted coconut

Heat oven to 450 F. Prepare pie crust according to package directions for one crust pie using a 9 inch pie pan. Bake at 450 for 9 to 11 minutes or until lightly golden brown. Cool completely.

In a small bowl, sprinkle gelatin over 1/4 cup of apricot nectar; let stand to soften. Set aside.

In another bowl, cut l can of apricot halves into small pieces. Set aside.

In a blender container or food processor bowl with metal blade, combine remaining 3/4 cup apricot nectar and remaining can apricot halves. Cover and blend until smooth.

In a medium saucepan, combine 1/2 cup sugar, cornstarch and salt; mix well. Stir in milk and apricot mixture. Mixture will look curdled. Cook over medium heat until mixture thickens and boils. Stir constantly. Boil 2 minutes, stirring constantly. Remove from heat.

Blend a small amount of hot mixture into yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over med. heat until mixture comes to a boil, stirring constantly. Remove from heat and stir in margarine, 1/2 teaspoon vanilla and softened gelatin. Fold in 1/2 cup toasted coconut.

Refrigerate for 30 minutes or until slightly thickened. Fold in apricot pieces. Spoon into cooled baked shell. Refrigerate about 45 minutes or until filling is partially set.

In a large bowl, beat whipping cream until soft peaks form. Add 1 tablespoon sugar and 1/4 tsp vanilla and beat until stiff peaks form. Gently fold in apricot preserves.

Pipe or spoon whipped topping mixture over cooled filling. Garnish with toasted coconut and refrigerate 3 to 5 hours or until set. Store in refrigerator.

You can toast coconut in conventional over by spreading in a baking pan and bake at 350 for 7 to 8 minutes stirring occasionally.

Or you can toast by spreading on a microsafe dish and microwave on low for 4 1/2 to 8 minutes or until lightly browned tossing with a fork after each minute.

Apricot Cream Pie

This is a very rich pie.

3 1/2 cups canned, peeled apricots
1 can sweetened condensed milk
3 tablespoons pineapple juice
1/4 cup lemon juice
1 graham cracker crust
1/2 pint whipping cream

Drain apricots; mash. Add remaining ingredients. Mix well. Pour into graham cracker pie crust. Chill overnight. Top with whipped cream.

Yields 8 servings.

Apricot Pie

2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) ready-to-bake pie crusts (1 crust)

1. Preheat oven to 400F. 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.

2. 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.

3. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Apricot tart with almond butter filling

for the crust:

* 7 tablespoons unsalted butter, melted

* 1/3 cup sugar

* 1/4 teaspoon vanilla extract

* 1 cup plus 1 tablespoon all purpose flour

* Pinch of salt

(or use puff pastry for the crust. Prebake before adding the filling.)

for the filling:

* 120 g ground almonds

* 120 g butter, softened

* 130 g powder sugar

* 3 eggs

* 6-7 fresh apricots, cut in half Preparation:

for the crust:

Position rack in center of oven and preheat to 375F. Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan.

Bake crust until golden, about 18 minutes (crust will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature at 350 F.

for the filling:

Mix together almonds, butter and sugar. Add eggs and mix well.

Pour the almond mixture into the crust (I had some leftover filling that I baked in little ramekins) and place apricots on top, cut sides up.

Bake in preheated oven for out 40 minutes, until the filling is done and the tart has reached a golden brown color.

Let cool and dust with powder sugar.

Apricot Whip Pie

1 1/2 cups apricots, pitted and chopped
2 apricots
1 container Cool Whip (not the massive tub-the medium size one)
1/4 cup apricot preserves
1 pie shell

1. Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop) and apricot preserves.
2. Scoop into the prepared pie shell and chill.
3. 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.

Let me know if anything is close!

Kitchen Witch
October 10th, 2013, 09:35 AM
if interested in what I found in SEARCH - just click on the titles and the recipe will pop up for you -