Canned Apricot Pie Recipes

CANNED APRICOT PIE FILLING

Steps:

• Wash and remove the pits on the apricots.
• Coarsely chop into small pieces.
• Combine apple juice, sugar, clear jel, and cinnamon in a dutch oven.
• Heat on medium, stirring occasionally, until it thickens and reaches a boil.
• Add the lemon juice and stir for about a minute.
• Add the coarsely chopped apricots and stir for 3-4 minutes.
• Immediately put into sterilized quart-size canning jars.
• Place in a canner with an inch of water over the tops and boil for 30 minutes.
• Preheat oven to 400 F degrees.
• Use two refrigerated pie crusts for a 9-inch pie plate.
• Place one pie crust as the bottom crust.
• Add one canned quart of apricots to the pie.
• Cover with second pie crust.
• Pinch edges together and cut slits in pie.
• Bake for 50 minutes until golden brown.
• If making hand pies, use the back of the hand pie maker to cut the hand pies.
• Fill each hand pie with 1/2 tablespoon of apricot pie filling.
• Pinch the pie together with hand pie maker.
• Brush each hand pie with egg wash and sprinkle with raw sugar.
• Bake for 15 minutes until golden brown.

APRICOT SLAB PIE

Steps:

• Place 1-1/2 cups flour in large bowl. Cut 3/4 cup butter into small cubes. Add to flour with cream cheese; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; cut in half. Flatten each half into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
• Place 1 disk between 2 lightly floured sheets of waxed paper; roll into 11x8-inch rectangle. Repeat with remaining dough, using 2 additional sheets of waxed paper. Place dough rectangles, with long sides together, on work surface. Discard top sheets of waxed paper. Spray 15x10x3/4-inch pan with cooking spray; invert over dough. Flip pan, holding pan and both pieces of dough together. Remove and discard waxed paper. Gently press dough onto bottom and up sides of pan, pinching seam together in center to seal.
• Heat oven to 400ºF. Drain apricots, reserving 1 cup syrup; place apricots in medium bowl. Add tapioca, extract and reserved syrup; mix lightly. Spoon into crust. Combine sugar, nuts and remaining flour in medium bowl. Cube remaining butter; cut into sugar mixture until mixture resembles coarse crumbs. Sprinkle over apricot mixture.
• Bake 40 min. or until crust is lightly browned, and apricot mixture is hot and bubbly. Cool before cutting into bars.

APRICOT PIE

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.

IMPOSSIBLE APRICOT PIE

Steps:

• Heat oven to 350 degrees.
• Spray a 9 inch pie plate with cooking spray.
• Stir together all ingredients except apricot preserves until well blended.
• Pour into pie plate.
• Bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
• Cool completely for at least 1 hour.
• In a small saucepan heat apricot preserves until melted.
• Spread over pie.
• Cool.
• Garnish with cool whip or whipped cream.

APRICOT PIE

Steps:

• 1. In a large saucepan, bring apricots and water to a boil. Cook for 10 minutes. Add sugar and cook another 5 minutes. Drain, reserving 1 cup of juice. Set aside.
• 2. Pour 1 cup reserved apricot juice into another saucepan and add cornstarch. Add salt and cook until mixture thickens, stirring frequently.
• 3. Arrange drained apricots in unbaked pie shell that has been placed in a 9-inch pie plate. Pour in thickened apricot juice. Dot with butter.
• 4. Cut top crust into lattice strips and arrange over pie. Flute the edges. Bake in a preheated 425-degree oven for 30 minutes.

IMPOSSIBLY EASY APRICOT PIE

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.

APRICOT CRUMBLE PIE

Steps:

• Heat oven to 400°F.
• Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
• Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.