Apricot Whip Pie 2 Recipes

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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

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.

IMPOSSIBLY EASY APRICOT PIE



Impossibly Easy Apricot Pie image

This is an easy, almost home-made pie. Not Sandra Lee's but it comes from Betty Crocker and me. I included cooling time.

Provided by Manami

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup original Bisquick baking mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla
2 eggs
1 tablespoon apricot brandy
1 (8 1/4 ounce) can apricot halves, strained, drained and mashed
1/4 cup apricot preserves
non-dairy whipped topping
3 teaspoons chopped toasted almonds

Steps:

  • Heat oven to 350ºF.
  • Grease 9" pie plate.
  • Stir together all ingredients except preserves, whipped topping and nuts until blended.
  • Pour into pie plate.
  • Bake 35-40 minutes or until knife inserted comes out clean.
  • Cool completely, about 1 hour.
  • Heat preserves and nuts over low heat until melted; spread over pie.
  • Cool and garnish with whipped topping.
  • Cover and refrigerate any remaining pie.

APRICOT SOUR CREAM PIE



Apricot Sour Cream Pie image

Make and share this Apricot Sour Cream Pie recipe from Food.com.

Provided by Erin K. Brown

Categories     Pie

Time 1h30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 13

3/4 cup sugar
1/2-3/4 lb dried apricot
1 cup sour cream
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
3 eggs (separated)
1 1/3 cups flour
1/4 cup unsalted butter, cold
1/4 cup shortening
1/2 teaspoon salt

Steps:

  • For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
  • Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
  • Turn it out onto a well-floured board.
  • Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
  • Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
  • Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
  • Separately beat the 3 egg whites until stiff and fold into sour cream filling.
  • Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
  • Brush any remaining exposed crust with the egg yolk.
  • (Can make a top crust or lattice, if desired, by doubling dough recipe.).
  • Bake st 350 degrees Fahrenheit for 25-30 minutes.

Nutrition Facts : Calories 424.1, Fat 20, SaturatedFat 9.2, Cholesterol 100, Sodium 344.6, Carbohydrate 57.4, Fiber 2.7, Sugar 38.3, Protein 6.2

RUTH REICHL APRICOT PIE



Ruth Reichl Apricot Pie image

Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 6

1 stick (1/4 pound) unsalted butter
3/4 cup light brown sugar (more if using underripe fruit)
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
2 1/2 to 3 pounds apricots, peeled, halved, and pitted
1 prepared piecrust

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
  • Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
  • Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

IMPOSSIBLE APRICOT PIE



Impossible Apricot Pie image

I got this recipe from the Betty Crocker website and wow!!!! I love apricots and anyone else who does, will love this pie.

Provided by mandabears

Categories     Pie

Time 45m

Yield 1 9 inch pie

Number Of Ingredients 8

1/2 cup Bisquick
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 eggs
8 1/4 ounces apricots, halves drained and mashed
1/4 cup apricot preserves

Steps:

  • Heat oven to 350 degrees.
  • Spray a 9 inch pie plate with cooking spray.
  • Stir together all ingredients except apricot preserves until well blended.
  • Pour into pie plate.
  • Bake for 35-40 minutes or until knife inserted into center of pie comes out clean.
  • Cool completely for at least 1 hour.
  • In a small saucepan heat apricot preserves until melted.
  • Spread over pie.
  • Cool.
  • Garnish with cool whip or whipped cream.

APRICOT WHIP WITH BERRIES



Apricot Whip with Berries image

Categories     Berry     Egg     Dessert     Bake     Low Fat     Low Sodium     Strawberry     Apricot     Spring     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 8

6 ounces dried apricots
1 cup orange juice
2 tablespoons honey
1/2 teaspoon vanilla extract
1 cup egg whites (about 8 large), room temperature
Large pinch of salt
1 cup sugar
2 1-pint baskets fresh strawberries, hulled, sliced, lightly sugared

Steps:

  • Cook first 3 ingredients covered in heavy small saucepan over medium heat until apricots are tender, about 20 minutes. Transfer contents of pan to processor. Add vanilla and puree, scraping down sides of bowl occasionally. Transfer puree to large bowl and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.)
  • Position rack in center of oven and preheat to 350°F. Spray 9x9x2-inch pan with vegetable oil spray. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually add sugar and continue beating until stiff but not dry. Fold whites into puree in 2 additions. Spoon apricot mixture into prepared pan, smoothing top. Place pan on baking sheet with sides. Pour enough water into baking sheet to measure 1/2 inch. Set sheet in oven and bake until apricot mixture is firm in center and golden brown, covering very loosely with foil if browning too quickly, about 40 minutes. Let stand at least 15 minutes and up to 3 hours.
  • Spoon apricot whip into deep bowls. Serve, passing berries separately.

APRICOT WHIP



Apricot Whip image

This recipe is from Martha Stewart Kids magazine, and is used as a filling for the cakes in Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This also made for good baby food. :) This is the darker orangey stuff in the photos.

Provided by CraftScout

Categories     Dessert

Time 1h5m

Yield 4 cups

Number Of Ingredients 3

4 cups dried apricots
6 cups water
1/2 teaspoon salt (optional)

Steps:

  • Put apricots and water in a medium pan. Cover and bring to a boil.
  • Reduce heat to low; cook until very tender (45 minutes to one hour).
  • Using a slotted spoon, transfer to baking sheet to cool slightly.
  • Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
  • Refrigerate airtight for up to 1 day.

APRICOT CLAFOUTI



Apricot Clafouti image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

Unsalted butter, for greasing the pie plate
2 large eggs, separated
1/3 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Two 15.25-ounce cans apricots, drained and gently rinsed
1 teaspoon grated lemon zest
Lemon-Vanilla Whipped Cream, for topping, optional
1 1/2 cups heavy cream, chilled
2 tablespoons sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
  • Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
  • Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
  • Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
  • Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

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