Apricot Chiffon Pie Recipes

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STONE-FRUIT GALETTE



Stone-Fruit Galette image

Use peaches, apricots, or any other beautiful stone fruit you can find for this rustic easier-than-pie dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h40m

Yield Makes one 9-inch tart

Number Of Ingredients 10

1 1/2 pounds peaches or apricots, sliced 1/2 inch thick (4 3/4 cups)
1/3 cup granulated sugar (1/2 cup if using apricots)
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1 tablespoon cornstarch
1 disk Pate Brisee (Pie Dough)
All-purpose flour, for surface
1 large egg, lightly beaten
Sanding sugar (optional), for sprinkling
Whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, then parchment. Stir together fruit, granulated sugar, lemon juice, salt, and cornstarch.
  • Roll out pate brisee into a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to baking sheet. Arrange fruit in center, leaving a 2-inch border. Fold over border to enclose fruit, leaving center open. Brush crust with egg, and sprinkle with sanding sugar.
  • Bake until golden brown and bubbling in center, about 1 hour 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely. Serve with whipped cream.

APRICOT CHIFFON TART



Apricot Chiffon Tart image

Lightweight, airy chiffon pies are potluck favorites for a reason. The no-bake filling is stabilized with gelatin and lightened with egg whites, resulting in a sturdy yet ethereal tart that can be made well ahead of serving time yet still hold its shape.

Yield makes one 9-inch tart

Number Of Ingredients 12

5 ounces shortbread cookies, such as Walkers, broken
2/3 cup whole raw almonds
1/4 cup sugar
1/2 teaspoon coarse salt
4 tablespoons unsalted butter, melted
1 3/4 pounds fresh apricots (about 10), pitted and quartered
3/4 cup water plus 1/3 cup cold water
1 1/2 cups sugar
1/2 teaspoon coarse salt
2 envelopes (4 1/2 scant teaspoons) unflavored powdered gelatin
5 large eggs, separated
Raw almonds, chopped, for garnish

Steps:

  • Make the crust: Preheat oven to 350°F. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Add almonds, sugar, and salt, and process until almonds are finely ground. Add butter, and process just until mixture holds together.
  • Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.
  • Make the filling: In a saucepan, bring apricots, 3/4 cup water, 3/4 cup sugar, and the salt to a boil. Cover, reduce heat, and simmer until apricots are very soft, 10 minutes. Remove from heat; let cool 20 minutes.
  • Purée apricots and liquid in a blender. Strain through a fine sieve into a bowl. (You should have 3 cups purée; reserve 1/2 cup.)
  • In a small bowl, sprinkle gelatin over remaining 1/3 cup cold water, and let stand until softened, about 5 minutes. Heat 2 1/2 cups apricot purée in a medium saucepan over medium-high. Whisk softened gelatin into purée, and stir until gelatin dissolves.
  • Prepare an ice-water bath. In a medium bowl, whisk together egg yolks and 1/2 cup sugar. Whisk in one-third of apricot-gelatin mixture, then pour back into pan. Cook over medium-high heat, stirring constantly, until thickened, 2 to 3 minutes. Pour through a sieve into a bowl set in the ice-water bath. Whisk until just beginning to gel, 5 minutes.
  • In a separate bowl, whisk egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, and whisk until stiff peaks form, about 2 minutes. Whisk one-third of whites into apricot-gelatin mixture. Gently fold in remaining whites. Let cool, stirring, until mixture is thick enough to mound, 3 to 5 minutes. Spoon into crust (it will pile high). Refrigerate pie 2 hours or up to 1 day. Before serving, drizzle reserved 1/2 cup apricot purée on top and sprinkle with chopped nuts.

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

IMPOSSIBLY EASY APRICOT PIE



Impossibly Easy Apricot Pie image

With a can of this and a jar of that, you can keep these ingredients on hand for easy and delicious apricot pie anytime.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 9

1/2 cup Original Bisquick™ mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
2 eggs
1 can (8 1/4 ounces) apricot halves, drained and mashed
1/4 cup apricot preserves
Sweetened whipped cream, if desired

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.

Nutrition Facts : Calories 205, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

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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