Canned Apricot Pie Filling Recipes

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APRICOT PIE



Apricot Pie image

Made with fresh apricots, a simple recipe.

Provided by snowflake

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as desired

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
  • Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
  • Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g

CANNED APRICOT PIE FILLING



Canned Apricot Pie Filling image

Easily make apricot pie filling to have year round with this recipe.

Provided by Stephanie Pass

Categories     dessert

Time 25m

Number Of Ingredients 10

3 lb apricots (about 24 medium-sized apricots)
1 1/2 cup unfiltered apple juice (or apricot nectar or just water)
2 cups sugar
1/2 cup clear jel (REQUIRED FOR CANNING STORAGE)
1/4 tsp cinnamon
1/2 cup lemon juice
2 pie crusts for one 9-inch pie
8 pie crusts for 40 hand pies
1 egg
2 tablespoons of raw sugar

Steps:

  • Wash and remove the pits on the apricots.
  • Coarsely chop into small pieces.
  • Combine apple juice, sugar, clear jel, and cinnamon in a dutch oven.
  • Heat on medium, stirring occasionally, until it thickens and reaches a boil.
  • Add the lemon juice and stir for about a minute.
  • Add the coarsely chopped apricots and stir for 3-4 minutes.
  • Immediately put into sterilized quart-size canning jars.
  • Place in a canner with an inch of water over the tops and boil for 30 minutes.
  • Preheat oven to 400 F degrees.
  • Use two refrigerated pie crusts for a 9-inch pie plate.
  • Place one pie crust as the bottom crust.
  • Add one canned quart of apricots to the pie.
  • Cover with second pie crust.
  • Pinch edges together and cut slits in pie.
  • Bake for 50 minutes until golden brown.
  • If making hand pies, use the back of the hand pie maker to cut the hand pies.
  • Fill each hand pie with 1/2 tablespoon of apricot pie filling.
  • Pinch the pie together with hand pie maker.
  • Brush each hand pie with egg wash and sprinkle with raw sugar.
  • Bake for 15 minutes until golden brown.

IMPOSSIBLY EASY APRICOT PIE



Impossibly Easy Apricot Pie image

With a can of this and a jar of that, you can keep these ingredients on hand for easy and delicious apricot pie anytime.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 9

1/2 cup Original Bisquick™ mix
1 cup evaporated milk
1/2 cup sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
2 eggs
1 can (8 1/4 ounces) apricot halves, drained and mashed
1/4 cup apricot preserves
Sweetened whipped cream, if desired

Steps:

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

Nutrition Facts : Calories 205, Carbohydrate 31 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

TRADITIONAL APRICOT PIE



Traditional Apricot Pie image

This recipe is a prairie tradition. When the BC fruit trucks roll into the prairies each week throughout the summer, laden with fresh in season fruit one province over, we celebrate the bounty.

Provided by Valerie Lugonja is... A Canadian Foodie

Categories     Dessert

Time 1h35m

Number Of Ingredients 6

24 small apricots, pitted and halved
1-11/2 cups sugar, depending upon how tart fruit is
1/4 cup flour
2 - 3 tablespoons butter
2 discs of homemade pie crust*
sparkling sugar (Demerara) and egg yolk for garnishing the crust

Steps:

  • Cover bottom of oven with foil to catch any spill from the pie
  • Add sugar and flour to apricots, set aside for 30 minutes to macerate
  • Pre-heat oven to 425 F
  • Roll out bottom crust pie pastry; place in 9 inch pie plate, edges hanging over lip
  • Roll out top crust pie pastry; and rest while filling bottom
  • Carefully fill pastry with apricot mixture; top with dabs of butter
  • Carefully place top crust over fruit; edges hanging over lip of pan
  • Gently roll edges of pastry together resting on edge of pie pan to form an ample ridge to crimp; crimp edges
  • Brush top with beaten egg yolk; sprinkle liberally with sparkling sugar
  • Slash top pastry to allow steam to escape
  • Please in hot oven; turn heat to 350 F after first 15 minutes and bake for another hour until bubbly, golden, fragrant and completely irresistible

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