TRADITIONAL APRICOT PIE
This recipe is a prairie tradition. When the BC fruit trucks roll into the prairies each week throughout the summer, laden with fresh in season fruit one province over, we celebrate the bounty.
Provided by Valerie Lugonja is... A Canadian Foodie
Categories Dessert
Time 1h35m
Number Of Ingredients 6
Steps:
- Cover bottom of oven with foil to catch any spill from the pie
- Add sugar and flour to apricots, set aside for 30 minutes to macerate
- Pre-heat oven to 425 F
- Roll out bottom crust pie pastry; place in 9 inch pie plate, edges hanging over lip
- Roll out top crust pie pastry; and rest while filling bottom
- Carefully fill pastry with apricot mixture; top with dabs of butter
- Carefully place top crust over fruit; edges hanging over lip of pan
- Gently roll edges of pastry together resting on edge of pie pan to form an ample ridge to crimp; crimp edges
- Brush top with beaten egg yolk; sprinkle liberally with sparkling sugar
- Slash top pastry to allow steam to escape
- Please in hot oven; turn heat to 350 F after first 15 minutes and bake for another hour until bubbly, golden, fragrant and completely irresistible
CRUSTLESS APPLE PIE WITH GRANOLA FROZEN YOGURT
Steps:
- Mix the frozen yogurt and granola together in a medium bowl. Freeze until firm, at least 1 hour.
- Preheat the oven to 400 degrees F. Spray a broiler-safe 8-inch square baking dish with cooking spray.
- Peel and core the apples, then cut them in half vertically. Place the apple halves, cut-side-down, on a cutting board and make 1/8-inch-thick crosswise slices, stopping before you cut through to the bottom to keep the halves intact. Arrange the apples in the prepared baking dish.
- Melt the butter and mix in the apple pie spice. Use half of the spiced butter to brush the apples and add to the bottom of the baking dish; reserve the other half for the crumb topping. Add 2 tablespoons water to the baking dish. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue to bake until the apples are just tender and golden brown, about 30 minutes more.
- Remove the dish from the oven and set aside until cool enough to handle, about 10 minutes. Preheat the broiler to high.
- Meanwhile, mix the remaining spiced butter with the panko, pecans and sugar.
- When the apples have cooled, gently separate each of the slices and spoon a small amount of the panko mixture in between. Sprinkle any remaining mixture on top.
- Broil the apples until the topping is golden brown, about 2 minutes. Serve warm with the granola frozen yogurt.
Nutrition Facts : Calories 385, Fat 16 grams, SaturatedFat 6 grams, Cholesterol 64 milligrams, Sodium 53 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 9 grams, Sugar 35 grams
YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA CRUST RECIPE - (4.3/5)
Provided by á-61574
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly. Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled. Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.
YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST
Steps:
- Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
- Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
- Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
- With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
- Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.
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
VANILLA YOGURT PIE
This lightly sweet yogurt pie is served in a crunchy granola crust.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
- Bake 10 to 12 minutes or until golden brown. Cool completely.
- Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
- Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 9 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g
APRICOT PIE WITH COCONUT CRUMBLE
A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
- Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
- Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
- Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
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