Golden Apricot Pie
TOTAL TIME: Prep: 35 min. + cooling Bake: 50 min.
YIELD: 8 servings.
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
Ingredients
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2 packages (6 ounces each) dried apricots
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2-3/4 cups water
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Pastry for double-crust pie (9 inches)
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1 cup sugar
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3 tablespoons cornstarch
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1/8 teaspoon nutmeg
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1 tablespoon butter
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 slice: 414 calories, 15g fat (7g saturated fat), 14mg cholesterol, 215mg sodium, 66g carbohydrate (36g sugars, 2g fiber), 3g protein.
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