Apricot Peach Pie Using Fresh Fruits Recipes

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APRICOT /PEACH PIE



Apricot /peach Pie image

this is a variation of peach pie with a nine inch double crust. (see Aunt Roby's not so secret pie crust)Lessons from an apricot We are blessed with a wonderful shade tree in our backyard with an added bonus of producing apricots. Prior to ripening, fruit trees "drop" extra fruit but not always by choice. Despite wicked...

Provided by karen solomon

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 6

5-6 peeled and sliced fresh apricots
1 tsp lemon juice
1 c brown sugar
1/4 c flour
1/4 Tbsp cinnamon
2 Tbsp butter or margarine

Steps:

  • 1. bake 425 degrees(i do not bother preheating oven in order to conserve energy and find that it does not affect the results at all!)
  • 2. mix peaches/apricots and lemon juice. stir together sugar, flour and cinnamon. mix with peaches/apricots.
  • 3. turn into pastry lined pie pan. dot with butter cover wsith top crust and slit top crust at top in "X" for venting. seal and flute. cover edge with 2-3 strips aluminum foil to prevent burning. remove foil last 15 minutes of baking.
  • 4. bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. remove foil and bake 15 final minutes.
  • 5. i place a cookie sheet beneath pie to catch any overflow of juice. i use a glass pie plate, so times may need to be adjusted for metal baking pan.
  • 6. after preparing pie, we brust the crust with beaten egg whites and sprinkle with sugar.

APRICOT PEACH PIE



Apricot Peach Pie image

This is a delicious pie and quite easy to prepare, even for a novice baker. It's great in the winter when fresh fruit isn't always available.

Provided by Irmgard

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 11

1 9" unbaked pie shell
1 cup packed dried apricot, cut into halves
1 (19 ounce) can sliced peaches
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup flour
2 tablespoons butter

Steps:

  • Cover apricots with boiling water in a small saucepan and let stand 1 hour.
  • Meanwhile, prick pastry shell all over with a fork.
  • Line with parchment or foil and fill with pie weights or dry rice.
  • Bake in a preheated 425 degree F oven for 8 minutes.
  • Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
  • Let cool on a rack while you prepare the filling.
  • Drain apricots well and discard liquid.
  • Pour liquid from peaches over apricots; set aside.
  • Add lemon juice and peel to apricots and bring to a boil.
  • Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
  • Stir together sugar and cornstarch.
  • Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
  • Gently stir in peaches.
  • Cool 5 minutes, then spoon into baked pie shell.
  • To make streusel topping, stir together the almonds, sugar and flour.
  • Blend in the butter with a fork until the mixture is crumbly.
  • Sprinkle streusel topping over peach-apricot mixture.
  • Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.

Nutrition Facts : Calories 2086.4, Fat 83.3, SaturatedFat 25.2, Cholesterol 61.1, Sodium 721.4, Carbohydrate 329.5, Fiber 26, Sugar 217.5, Protein 29.1

DUTCH APRICOT PIE



Dutch Apricot Pie image

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

1 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
Pastry for single-crust pie (9 inches)
TOPPING:
2/3 cup all-purpose flour
1/2 cup sugar
1/2 cup chopped pecans, toasted
1/4 cup butter, melted

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.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY



Peach Pie the Old Fashioned Two Crust Way image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  • Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g

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

APRICOT AND PEACH FRIED PIES



Apricot and Peach Fried Pies image

Apricot and peach fried pies have the best flavor of any fried pie I've ever eaten. My family loves these great pies. My grandmother made this up years ago. I have made this delicious fried pie for over 40 years. Enjoy!

Provided by Elaine

Categories     Desserts     Pies     Vintage Pie Recipes

Time 30m

Yield 18

Number Of Ingredients 9

4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
¾ cup white sugar
water to cover
2 cups vegetable oil for frying

Steps:

  • To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
  • To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
  • Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
  • Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 34.8 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3.4 g, Sodium 266.4 mg, Sugar 13.1 g

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.

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