STONE-FRUIT GALETTE
Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h40m
Yield Makes one 9-inch tart
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
- Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
- Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.
DUTCH APRICOT PIE
I freeze several bagfuls of apricots when they are in season, thinking of this pie all the while. At holiday time, there's nothing like a luscious taste of summer. The crunchy pecans in the topping make this dessert extra special.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling. , Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 431 calories, Fat 18g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 159mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
IMPOSSIBLY EASY APRICOT PIE
With a can of this and a jar of that, you can keep these ingredients on hand for easy and delicious apricot pie anytime.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.
- Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
- Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 205, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg
APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
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
APRICOT CHIFFON TART
Lightweight, airy chiffon pies are potluck favorites for a reason. The no-bake filling is stabilized with gelatin and lightened with egg whites, resulting in a sturdy yet ethereal tart that can be made well ahead of serving time yet still hold its shape.
Yield makes one 9-inch tart
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 350°F. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Add almonds, sugar, and salt, and process until almonds are finely ground. Add butter, and process just until mixture holds together.
- Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.
- Make the filling: In a saucepan, bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil. Cover, reduce heat, and simmer until apricots are very soft, 10 minutes. Remove from heat; let cool 20 minutes.
- Purée apricots and liquid in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups purée; reserve 1/2 cup.)
- In a small bowl, sprinkle gelatin over remaining 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot purée in a medium saucepan over medium-high. Whisk softened gelatin into purée, and stir until gelatin dissolves.
- Prepare an ice-water bath. In a medium bowl, whisk together egg yolks and 1/2 cup sugar. Whisk in one-third of apricot-gelatin mixture, then pour back into pan. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through a sieve into a bowl set in the ice-water bath. Whisk until just beginning to gel, 5 minutes.
- In a separate bowl, whisk egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk one-third of whites into apricot-gelatin mixture. Gently fold in remaining whites. Let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will pile high). Refrigerate pie 2 hours or up to 1 day. Before serving, drizzle reserved 1/2 cup apricot purée on top and sprinkle with chopped nuts.
RUTH REICHL APRICOT PIE
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
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
"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
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.
GOLDEN APRICOT PIE
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
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 414 calories, Fat 15g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 66g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
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The Origins of Apricot Chiffon Pie:
The history of chiffon pie can be traced back to the 1920s, when it was invented by a Los Angeles insurance salesman named Harry Baker. He discovered a way to make a light and airy filling by combining whipped egg whites and gelatin, and the chiffon pie was born. Baker kept the recipe a secret for over 20 years before finally revealing it to the public in the 1940s.Ingredients:
To make an apricot chiffon pie, you'll need the following ingredients:- 1 pre-made graham cracker crust
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 1/2 cup apricot nectar
- 3 egg yolks
- 3 egg whites
- 1/4 tsp salt
- 1/4 cup sugar
- 1/2 cup heavy cream
Instructions:
To make an apricot chiffon pie, follow these steps:- Dissolve the gelatin in the apricot nectar and set aside.
- In a medium-sized saucepan, whisk together the egg yolks and 1/2 cup sugar. Add the apricot gelatin mixture and stir well.
- Cook the mixture over low heat, stirring constantly, until it thickens (this should take about 5-7 minutes). Remove from heat and let cool to room temperature.
- In a medium-sized bowl, beat the egg whites and salt until stiff peaks form. Gradually add 1/4 cup sugar and continue to beat until the mixture is glossy and smooth.
- In a separate bowl, beat the heavy cream until it forms soft peaks.
- Gently fold the egg whites and whipped cream into the cooled apricot mixture, taking care not to deflate the mixture.
- Pour the mixture into the pre-made graham cracker crust and refrigerate for at least 4 hours, or until set.