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Golden Apricot Pie Recipe

This pie is pretty as a picture and absolutely apricot in flavor. The fruit's golden-orange color beautifully shows through the lattice top.—Elegant Apricot Specialty Foods, Jo and Joe Martin, Patterson, California

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Golden Apricot Pie Recipe

Prep: 35 min. + cooling Bake: 50 min.

Yield: 8 Servings

35 50 85

Ingredients

2 packages (6 ounces each) dried apricots
2-3/4 cups water
Pastry for double-crust pie (9 inches)
1 cup sugar
3 tablespoons cornstarch
1/8 teaspoon nutmeg
1 tablespoon butter

Directions

In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool.
Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid.
Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 414 calories, 15 g fat (7 g saturated fat), 14 mg cholesterol, 215 mg sodium, 66 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Golden Apricot Pie in Taste of Home February/March 1995, p65