Best Apricot Cream Pie Recipes

APRICOT SOUR CREAM PIE

Steps:

• For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
• Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
• Turn it out onto a well-floured board.
• Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
• Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
• Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
• Separately beat the 3 egg whites until stiff and fold into sour cream filling.
• Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
• Brush any remaining exposed crust with the egg yolk.
• (Can make a top crust or lattice, if desired, by doubling dough recipe.).
• Bake st 350 degrees Fahrenheit for 25-30 minutes.

APRICOT-RAISIN SOUR CREAM PIE

Steps:

• 1. Make favorite pie crust, roll out and line a 9" glass pie plate. Refrigerate pie crust while making filling. 2. Cut apricots into quarters. Place in small saucepan with raisins, cover with water. Bring to boil. Lower heat, cover and simmer for 5 minutes. Alternatively, place fruit in a bowl, cover with water and microwave on high for 2 minutes. After boiling or microwaving, let fruit stand for 20 minutes. 3. Preheat oven to 400° F. 4. In a bowl whisk together sour cream, eggs, sugar, flour, salt, orange peel and extracts until well combined. 5. Drain apricot-raisin mixture very well. Fold into sour cream mixture until evenly distributed. Spoon into chilled pie shell. 6. Bake in preheated hot oven for 40-45 minutes or until filling is set, top is golden and a knife inserted 1" from the edge comes out clean. Cool on wire rack at least 45 minutes. 7. Serve at room temperature. Sift powdered sugar over pie just before serving.

APRICOT CREAM PIE

Steps:

• Preheat oven to 325° Mix together: sugar, flour and cinnamon. Line pie crust with apricot halves . Sprinkle flour mixture over top of apricot halves. Top with whipped cream. Bake for 1 1/2 hours at 325°. Serve after pie cools or slightly warm.

APRICOT YOGURT CREAM PIE

Steps:

• 1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.