Best Apricot Cheese Pie Recipes

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APRICOT PIE RECIPE



Apricot Pie Recipe image

Apricots are one of the few fruits that taste so much better when you cook them. There's also something magical about pairing them with cinnamon and a squeeze of lemon juice. This pie will make your taste buds dance. I love that this pie wasn't overly sweet, which only means that a scoop of vanilla bean ice cream on the side was less guilty. This flaky cream cheese pastry dough is the best. It doesn't come close to any store-bought crust. Best of all there is no shortening, lard or any other ingredients that would make you cringe. Love it up folks. :)

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 2h55m

Number Of Ingredients 8

1 recipe for Flaky Cream Cheese Pastry Dough (Se Notes Section)
2 1/2 lbs fresh ripe apricots (pitted and sliced into 1/2" thick slices)
1 Tbsp lemon juice
1/4 cup granulated sugar
2 Tbsp all-purpose flour
1 tsp cinnamon
1/8 tsp salt
1 egg whisked together with 1 Tbsp cold water

Steps:

  • Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin.
  • Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing.
  • Take the next piece of dough out of the fridge and re-using the parchment paper, roll it into a second 12-inch circle. Use a pizza cutter to slice the second rolled dough into about 15 (3/4-inch thick) strips. Set aside until ready to use.
  • Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
  • Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine.
  • Transfer prepared apricot filling into the bottom of your pie pan which should be lined with pastry dough.
  • Use the strips of pastry dough to create a lattice top and crimp the edges. (See notes for full photo tutorial on how to make a lattice pie topping). I've made it easy for ya!
  • Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; Just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I'm speaking from experience ;)).
  • Beat together 1 egg with 1 Tbsp cold water. Brush top and edges of pie generously with egg wash.
  • Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here's the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.

RUTH REICHL APRICOT PIE



Ruth Reichl Apricot Pie image

Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 6

1 stick (1/4 pound) unsalted butter
3/4 cup light brown sugar (more if using underripe fruit)
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
2 1/2 to 3 pounds apricots, peeled, halved, and pitted
1 prepared piecrust

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
  • Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
  • Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

FRESH APRICOT PIE



Fresh Apricot Pie image

"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

4 cups sliced fresh apricots (about 1-3/4 pounds)
1 tablespoon lemon juice
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
Pastry for double-crust pie (9 inches)
Milk
Additional sugar

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.

Nutrition Facts : Calories 396 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 64g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

APRICOT CHEESE PIE



Apricot Cheese Pie image

Make and share this Apricot Cheese Pie recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Pie

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/4 cups quick oats
1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup cottage cheese
1 (8 ounce) package neufchatel cheese
3 eggs
1/2 cup dates, sliced
1/2 cup pineapple juice
1 teaspoon vanilla extract
1 teaspoon orange rind, grated
3/4 teaspoon cornstarch
1 cup apricot halves, drained (canned)

Steps:

  • Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" round pie plate.
  • Bake at 425 degrees for 7 to 10 minutes, until lightly browned.
  • Meanwhile, combine cottage cheese, cream cheese, eggs, dates, 1/3 cup of the pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor, mixer or blender and mix well.
  • Pour into cooled crust and bake at 350 degrees for 30 to 35 minutes until filling is set, then chill at least one hour.
  • Combine remaining pineapple juice and cornstarch in a small saucepan and heat to boiling, then boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze evenly over apricots.
  • Refrigerate until glaze is set.

Nutrition Facts : Calories 291, Fat 16.4, SaturatedFat 9.3, Cholesterol 120, Sodium 289, Carbohydrate 26.2, Fiber 2.8, Sugar 13.8, Protein 11.1

APRICOT PIE



Apricot Pie image

Made with fresh apricots, a simple recipe.

Provided by snowflake

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as desired

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.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g

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