Apricot Yogurt Cream Pie Recipes

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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

YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA CRUST RECIPE - (4.3/5)



Yogurt and Apricot Pie with Crunchy Granola Crust Recipe - (4.3/5) image

Provided by á-61574

Number Of Ingredients 13

1 cup all-purpose flour
1/3 cup sugar
1/4 cup sliced almonds, crushed
1/4 cup rolled oats
Pinch of salt
2 tablespoons unsalted butter
1/4 cup canola oil
1 cup low-fat plain Greek yogurt
2 large eggs, lightly beaten
1/4 cup sugar
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1/2 cup warmed apricot preserves

Steps:

  • Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly. Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled. Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

APRICOT YOGURT CREAM PIE



Apricot Yogurt Cream Pie image

Number Of Ingredients 6

1 (15-ounce) can apricot halves
2 tablespoons sugar
1 (3-ounce) box apricot jello (4-serving size)
2 (6-ounce) containers low-fat peach or apricot-flavored yogurt
2 cups non-dairy frozen whipped topping, thawed
1 Keebler® Ready Crust® shortbread pie shell

Steps:

  • 1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

APRICOT CREAM TART



Apricot Cream Tart image

Categories     Egg     Dessert     Bake     Quick & Easy     Apricot     Almond     Summer     Jam or Jelly     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 20

For tart shell
1/2 cup slivered almonds (2 oz)toasted and cooled
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
For filling
1 lb firm-ripe apricots, halved, pitted, and each half cut into three wedges
1 tablespoon Disaronno Amaretto
1/4 cup plus 2 tablespoons sugar
1/2 cup fine-quality apricot preserves
1 large egg
1 large egg yolk
2 tablespoons heavy cream
1/8 teaspoon almond extract
Special Equipment
a pastry or bench scraper; a 9- by 1-inch round tart pan with removable bottom; pie weights or raw rice

Steps:

  • Make dough:
  • Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
  • Make filling while dough chills:
  • Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
  • Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
  • Bake tart shell:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
  • Fill and bake tart:
  • Reduce oven temperature to 350°F.
  • Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on 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.

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YOGURT AND APRICOT PIE WITH CRUNCHY GRANOLA CRUST RECIPE
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  • Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.
  • Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.
  • Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.


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