Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + cooling Bake: 50 min.

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

Nutritional Facts

1 slice: 414 calories, 15g fat (7g saturated fat), 14mg cholesterol, 215mg sodium, 66g carbohydrate (36g sugars, 2g fiber), 3g protein.

  • 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
  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.
  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.
  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. Yield: 8 servings.
Originally published as Golden Apricot Pie in Taste of Home February/March 1995, p65

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