Healthy Living Easy Apricot Almond Pudding Pie Recipes

EASY APRICOT-ALMOND PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with half the nuts.
• Beat pudding mixes, milk and extract in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Spoon into crust.
• Refrigerate 3 hours or until firm. Top with remaining nuts just before serving.

APRICOT CREAM PIE WITH ALMONDS

Steps:

• Cut the butter into small pieces and combine it with the powdered sugar, a pinch of salt and the egg yolks. Add the two flours and combine everything quickly. Wrap the pastry dough in plastic wrap and let rest in the refrigerator for 1 hour.
• Wash the apricots, remove the pits and chop them, leaving a couple of apricots whole for garnish.
• Heat 2 3/4 Tbsp. water and the granulated sugar. When the syrup comes to a gentle boil add the chopped apricots. Cook for 15 minutes. Remove from the heat and let cool.
• Preheat the oven to 350°F.
• For the almond cream: Crumble the almond paste. Soak the gelatin in a bowl of cold water for 5-10 minutes or until soft. Remove from bowl and squeeze out excess water. Heat the milk with the lemon zest. Add the gelatin and let dissolve. Pour the hot milk over the almond paste and blend with an immersion blender until completely combined. Finally, add 1/4 cup cream. Let cool and thicken.
• Roll out the pastry dough with a rolling pin. Line a round baking pan (8 1/2" in diameter) with the dough. Pierce the bottom with a fork and bake it at 350°F for 15-20 minutes. Remove from the oven and let cool.
• Remove the pastry shell from the pan and spread the apricot mixture over it. Whip the remaining cream and gently fold it into the almond cream. Pour it over the apricot mixture. Garnish with the whole apricots and sprinkle with slivered almonds.

HEALTHY LIVING EASY APRICOT-ALMOND PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with 1/2 the nuts.
• Beat pudding mixes, milk and extract in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over ingredients in crust.
• Refrigerate 3 hrs. or until firm.
• Sprinkle with remaining nuts just before serving.

DRIED APRICOT PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
• Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
• Bake at 400 degrees F (205 degrees C) for 1 hour.

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.

ALMOND JOY® PUDDING PIE

Steps:

• Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
• Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
• Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
• Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

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.