APPLE AND NECTARINE PIE
A pie to remind you of early fall when the first apples are being harvested but fresh nectarines are still available at the market!
Provided by Amy D. H.
Categories Desserts Pies 100+ Pie Crust Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch deep-dish pie plate.
- Combine apple peels, white sugar, brown sugar, water, brandy, cinnamon, and vanilla extract in a saucepan; bring to a boil. Reduce temperature and simmer until fragrant, about 5 minutes. Remove apple peels with a fork.
- Roll 1 crust into a 12-inch circle; place in the prepared pie plate. Roll out second crust into a 10-inch circle. Cut a few slits in the center to vent steam.
- Mix corn muffin mix and milk in a bowl. Pour into pie plate.
- Bake in the preheated oven for 5 to 8 minutes. Remove from oven. Layer apple slices and nectarine slices on top. Pour sugar mixture slowly over fruit; cover with second crust. Press crusts together to seal; flute edges.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until top crust is golden brown, 35 to 45 minutes. Let cool to room temperature before slicing, about 1 hour.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 63.5 g, Cholesterol 1 mg, Fat 9.4 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 364.8 mg, Sugar 40.4 g
APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
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
FRESH APRICOT PIE
We used to have an apricot tree, and I was fortunate enough to find this four ingredient, delicious recipe that uses a large number of apricots at a time.
Provided by Recipe Junkie
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients.
- Pour into 9" pie rich pastry dough crust.
- Bake at 350 for one hour.
Nutrition Facts : Calories 265.9, Fat 0.5, Sodium 131.1, Carbohydrate 66.9, Fiber 2.4, Sugar 60.9, Protein 1.7
AWARD-WINNING APPLE CREAM PIE
Award-winning pie. Make sure to cover and refrigerate any remaining pie (if there is any).
Provided by afcouwen
Categories Desserts Pies Apple Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
- Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
- Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
- Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
- Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
- Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
- Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
- Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.
Nutrition Facts : Calories 547.7 calories, Carbohydrate 67.8 g, Cholesterol 54 mg, Fat 29.2 g, Fiber 4.4 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 377.9 mg, Sugar 36.1 g
APRICOT-APPLE CRISP
Old-fashioned apple crisp with an apricot twist. Spoon up a warm bowl full of this comforting dessert, and top it with cinnamon ice cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Mix flour, sugar, butter and nuts.
- Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top.
- Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.
Nutrition Facts : Calories 355, Carbohydrate 66 g, Cholesterol 15 mg, Fiber 5 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 50 mg
MY HONEY'S APPLE AND APRICOT PIE
This recipe makes two wonderfully delicious pies which is great for OAMC. If you want less crumble topping, just double the pie ingredients, and you can make 4 lucious pies. You can freeze them just before baking to enjoy another time, (Just be sure to increase the cook time to 50-55 min for a frozen pie). The crumbled topping stores well in the freezer so you could even make one pie at a time if that is your choosing. We adapted this from Chef #422893's wonderful Recipe #255771 making it lighter (reducing down the calories, fat, and carbs) and revised it into a pie form. We have made this using Sunmaid dried fruit bits in place of the apricots (which requires no re-hydration). Enjoy. :)
Provided by 2Bleu
Categories Dessert
Time 35m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 10
Steps:
- FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
- CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
- ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.
APPLE, APRICOT, AND PRUNE TART
Steps:
- Make pastry dough:
- Into a chilled large metal bowl sift together flour and salt. Set a grater in bowl and using largest teardrop-shaped holes coarsely grate frozen butter into flour, gently lifting and tossing flour to coat butter. Chill mixture 20 minutes. Drizzle 8 tablespoons ice water evenly over mixture and gently stir with a fork until just incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add more water, 1 tablespoon at a time, stirring until just incorporated, and test mixture again. (If you overwork or add too much water, pastry will be tough.)
- Turn mixture out onto a lightly floured surface and with floured hands mound into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough portions together and form it, rotating it on work surface, into a disk (dough will not be smooth). Chill dough, wrapped in plastic wrap, at least 2 hours, or until firm, and up to 2 days.
- On floured surface with a floured rolling pin roll out dough 1/4 inch thick (about a 15-inch round). Fit dough into a 12 1/2- by 1-inch fluted round tart pan with a removable bottom and with a rolling pin roll over top of shell to trim pastry flush with rim. With a fork prick bottom of shell all over. Chill shell 30 minutes.
- Preheat oven to 425° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, about 10 minutes more. Cool shell in pan on a rack.
- Make filling
- Peel, core, and chop 1 apple. In a saucepan cook chopped apple, apricots, 1/2 cup sugar, and water, covered, over moderately low heat, stirring occasionally, until fruit is tender, about 12 minutes. Cool mixture 20 minutes. In a food processor pulse mixture until smooth and transfer to a small bowl. Chop prunes and stir into purée. Peel remaining 4 apples and quarter. Core apples and cut lengthwise into 1/8-inch-thick slices.
- Spoon apricot purée evenly into shell and smooth top. Decoratively arrange apple slices, overlapping them, over purée and sprinkle with remaining 2 tablespoons sugar.
- Bake tart in middle of oven until apple slices are slightly browned and crust is golden brown, about 45 minutes. Cool tart slightly in pan on rack. In a small saucepan melt jam over low heat and pour through a fine sieve into a small bowl. Press hard on solids and discard. With a pastry brush, brush glaze evenly over tart.
- Serve tart with crème fraîche or whipped cream.
FRESH APRICOT PIE
"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 396 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 64g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
CREAMY APRICOT PIE
I keep this wonderful dessert recipe close at hand. It's easy to prepare, and it's so cool and satisfying on a warm summer day.-Charlotte Cramer, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate. , For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.
Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE TART WITH ALMONDS AND APRICOT JAM
I had these ingredients lying around and decided to give this a try. I think it was pretty successful!
Provided by Yunicorn
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h46m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
- Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes.
- Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart.
- Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 22 g, Cholesterol 20.3 mg, Fat 14.4 g, Fiber 1.4 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 85.1 mg, Sugar 11.4 g
DUTCH APPLE-APRICOT CRUMB PIE
Make and share this Dutch Apple-Apricot Crumb Pie recipe from Food.com.
Provided by Mrs. Hughes
Categories Pie
Time 2h30m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Pie: Line baking sheet with foil.
- Prepare crust according to package directions for 2 crusts.
- On lightly floured surface roll all of dough into 11 inch circle.
- Fit into 9 inch pie pan.
- Trim and flute edge; refrigerate.
- Place foil-lined baking sheet on rack in center of oven; preheat oven to 400 degrees F.
- In bowl combine sugars, flour and spice.
- Stir in apples, apricots and raisins; spoon into pie shell.
- Place pie shell on baking sheet in oven.
- Bake 15 minutes.
- Reduce oven heat to 350 degrees F and bake for 1 hour.
- Topping:
- Combine flour, sugar and spice.
- Stir in butter until crumbs form.
- Remove pie from oven; top with crumbs.
- Bake 25-30 minutes or until bubbly and lightly browned.
- Cool on rack at least 4 hours before serving.
Nutrition Facts : Calories 6112.4, Fat 227.4, SaturatedFat 103.9, Cholesterol 325.5, Sodium 3371.2, Carbohydrate 997.7, Fiber 47.3, Sugar 553.2, Protein 59.4
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DOUBLE-CRUST APPLE-APRICOT PIE RECIPE - ALICE MEDRICH
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5/5 (1)Total Time 3 hrsServings 1
- On a floured work surface, roll out the larger disk of dough to a 13-inch round. Fold the round in quarters and transfer to a 9-inch glass pie dish; unfold the pastry and gently press it into the pie plate. Lightly brush the bottom of the dough with some of the egg white. Roll out the smaller disk of pie dough to a 12-inch round. Fold the round in quarters, transfer it to a wax paper–lined baking sheet and unfold. Freeze the pie shell and the 12-inch round of dough for 15 minutes.
- Preheat the oven to 400°. In a bowl, toss the apples with the 1/2 cup of sugar and the apricots, zest, cinnamon and 1 tablespoon of flour.
- Scrape the apples into the pie shell and dot with the butter. Brush the edge with some of the egg white and top with the second round of dough. Press the edges together and, using scissors, trim the overhang to 1/2 inch. Fold the edge under itself and crimp decoratively. Brush the pie with the milk and sprinkle with sugar. Cut slashes in the top of the pie to vent steam.
- Bake the pie in the lower third of the oven for 1 hour, until the crust is deep golden and the filling is bubbling through the vents; tent with foil during the last 20 minutes of baking. Cool completely before serving.
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