Apricot Peach Pie Recipes

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.

APRICOT AND PEACH FRIED PIES

Steps:

• To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
• To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
• Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
• Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

APRICOT /PEACH PIE

Steps:

• 1. bake 425 degrees(i do not bother preheating oven in order to conserve energy and find that it does not affect the results at all!)
• 2. mix peaches/apricots and lemon juice. stir together sugar, flour and cinnamon. mix with peaches/apricots.
• 3. turn into pastry lined pie pan. dot with butter cover wsith top crust and slit top crust at top in "X" for venting. seal and flute. cover edge with 2-3 strips aluminum foil to prevent burning. remove foil last 15 minutes of baking.
• 4. bake 30-40 minutes or until crust is brown and juice begins to bubble through slits in crust. remove foil and bake 15 final minutes.
• 5. i place a cookie sheet beneath pie to catch any overflow of juice. i use a glass pie plate, so times may need to be adjusted for metal baking pan.
• 6. after preparing pie, we brust the crust with beaten egg whites and sprinkle with sugar.

APRICOT PEACH PIE

Steps:

• To prepare pies, combine first 6 ingredients in a medium saucepan; cook over medium heat 8 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in brandy and cornstarch. Cool slightly.
• Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place the dough on a lightly floured surface. Spoon about 2 tablespoons peach mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining peach mixture. Freeze 30 minutes.
• Preheat oven to 425°.
• Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 18 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
• To prepare glaze, combine powdered sugar, milk, and vanilla, stirring well. Drizzle evenly over pies.

APRICOT & PEACH PIE USING FRESH FRUITS

Steps:

• Line a 9 inch glass pie dish with one floured crust. I use a commercial, refrigerated, boxed crust that I have brought to room temperature before unrolling and flouring it. Home-made crusts might work even better. Set the 2nd crust aside to top the pie before baking.
• In a large bowl, mix the sugar and flour; then add the pealed, sliced peaches and apricots,and lemon juice. Mix well; then pour onto the 1st pie crust.
• Dice butter into small cubes and arrange atop the filling.
• Place 2nd crust on top of the filling. Crimp the edges of the crust together; then, use a knife to cost 4-5 one inch long air holes to prevent filling from over flowing as it bakes.
• Place the pie onto a pizza pan to catch drips. Bake pie at 350 degrees for 1 hour or slightly longer if you desire a darker crust. Serve warm or cold with vanilla ice cream or whipped cream as you prefer. It is even great plain! Enjoy!