Apricot Whip Pie 2 Recipes

APRICOT WHIP PIE

Apricot Whip Pie image

You can sub strawberries for this...or freeze this pie...this was a store recipe in which I added the preserves and garnish-it needed a bit more flavor.

Provided by Diana Adcock

Categories Pie

Time 5m

Yield 1 pie

Number Of Ingredients 5

Ingredients

1 1/2 cups apricots, pitted and chopped
2 apricots
1 container Cool Whip (not the massive tub-the medium size one)
1/4 cup apricot preserves
1 pie shell

Steps:

Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop) and apricot preserves.
Scoop into the prepared pie shell and chill.
Before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip.

ALMOND-APRICOT TART WITH WHIPPED CREAM

Almond-Apricot Tart with Whipped Cream image

Rings of apricots top this tart for a flowerlike effect.

Provided by Martha Stewart

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

Time 2h25m

Yield Makes one 9-inch tart

Number Of Ingredients 16

Ingredients

3/4 cup all-purpose flour
1/4 cup blanched almonds, toasted
4 tablespoons unsalted butter, softened
1/3 cup confectioners' sugar
1 large egg yolk
Salt
6 tablespoons unsalted butter
5 large egg yolks
1/4 cup plus 2 tablespoons light corn syrup
3 tablespoons light-brown sugar
3 tablespoons amaretto (or other almond-flavored liqueur)
3 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
2 pounds baby apricots, halved and pitted
Garnish: confectioners' sugar
2 cups heavy cream

Steps:

Make the crust: Pulse flour andalmonds in a food processor untilground. Beat butter and confectioners'sugar with a mixer onmedium speed until pale and fluffy,about 5 minutes. Add flour mixture,yolk, and a pinch of salt;mix until dough comes together.Press into bottom and up sides ofa 9-inch tart pan with a removablebottom; refrigerate for 1 hour.
Preheat oven to 325 degrees. Make thefilling: Heat butter in a saucepanover medium-high heat untilbrowned, 3 to 4 minutes. Let coolfor 10 minutes.
Meanwhile, beat yolks, corn syrup,and brown sugar with a mixeron medium speed until pale andfluffy, about 2 minutes. Mix inbrowned butter (with bits), amaretto,cream, and vanilla. (Mixtureshould be thick but pourable.)
Transfer tart shell onto a bakingsheet. Pour in filling to reachhalfway up side. Bake until crustis golden brown and crisp andcenter is set but slightly soft, 40to 45 minutes. Let cool.
Make the topping: Working in a circle and pressing into filling, top tart with apricots. Garnish with confectioners' sugar. Whisk cream with a mixer on medium speed until soft peaks form. Serve tart topped with whipped cream.

APRICOT WHIP PIE #2

Apricot Whip Pie #2 image

This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book" I have recomended that you use cool whip rather than egg whites.

Provided by Diana Adcock

Categories Pie

Time 10m

Yield 1 Pie

Number Of Ingredients 7

Ingredients

3 cups apricot puree
6 teaspoons sugar
1 teaspoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 teaspoons gelatin
2 egg whites (Since this calls for egg whites-not cooked-I think I would sub in cool whip for the volume)

Steps:

Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
Soak gelatin in 2 T.
cold water for 5 min.
Dissolve over hot water.
Stir into apricot mixture.
Fold in stiffly beaten egg whites.
Pour into prepared pie shell and chill overnight.

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