Apricot Mango Pie With Streusel Topping Recipe 45

DUTCH APRICOT PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 350.
• Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
• Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
• Pour filling into crust; set aside.
• Prepare topping: combine flour, sugar and nuts; stir in melted butter.
• Sprinkle topping over filling.
• Cover edges loosely with strips of foil (prevents burning).
• Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
• Cool on wire rack; serve warm.
• Store leftovers (hhahaha) in the fridge.

APRICOT-MANGO PIE WITH STREUSEL TOPPING RECIPE - (4/5)

Steps:

• On sheet of lightly floured wax paper, roll out pastry into 12 1/2-inch circle. Line 9-inch deep-dish pie pan with it, sculpting edge into stand-up ridge. Cover loosely with plastic wrap and refrigerate 30 minutes. Preheat oven to 400°F. Place baking sheet on center rack of oven. In large bowl, combine apricots, mango, brown sugar, tapioca, lemon peel and lemon juice. Mix well. Spoon fruit filling into chilled crust and smooth top. Place pie on baking sheet and bake 30 minutes. Meanwhile, make streusel: In food processor, combine walnuts, brown sugar, oats, cinnamon and salt; pulse 3 or 4 times until coarse crumbs form. With machine running, add oil in thin stream and process just long enough to make a crumbly, damp mixture. Don't overprocess or it will compact and become too oily. Transfer to bowl and set aside. Remove pie from oven and evenly spoon streusel over fruit. Press down lightly to compact. Reduce temperature to 375°F and bake until juices bubble, 30 to 40 minutes. If topping gets too dark, cover loosely with foil. Transfer to wire rack and cool. Pie will slice best if you wait until it is barely warm.

APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING

Steps:

• For streusel topping:
• Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
• For filling:
• Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
• Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
• Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.

DUTCH APRICOT PIE

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.

APRICOT PEACH PIE

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.