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
APRICOT CHEESECAKE
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
- Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.
APRICOT CHEESECAKE
I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.
Provided by Linda M. Malek
Categories Desserts Cakes Cheesecake Recipes
Time 8h48m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
- Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
- Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
- Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
- Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
- Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
- Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 39.9 g, Cholesterol 130.1 mg, Fat 38.2 g, Fiber 2.9 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 221 mg, Sugar 31.3 g
APRICOT CHEESE PIE
Make and share this Apricot Cheese Pie recipe from Food.com.
Provided by GrandmaIsCooking
Categories Pie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" round pie plate.
- Bake at 425 degrees for 7 to 10 minutes, until lightly browned.
- Meanwhile, combine cottage cheese, cream cheese, eggs, dates, 1/3 cup of the pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor, mixer or blender and mix well.
- Pour into cooled crust and bake at 350 degrees for 30 to 35 minutes until filling is set, then chill at least one hour.
- Combine remaining pineapple juice and cornstarch in a small saucepan and heat to boiling, then boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze evenly over apricots.
- Refrigerate until glaze is set.
Nutrition Facts : Calories 291, Fat 16.4, SaturatedFat 9.3, Cholesterol 120, Sodium 289, Carbohydrate 26.2, Fiber 2.8, Sugar 13.8, Protein 11.1
DRIED APRICOT PIE
Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream.
Provided by Bonnie
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
- Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
- Bake at 400 degrees F (205 degrees C) for 1 hour.
Nutrition Facts : Calories 558.6 calories, Carbohydrate 105.4 g, Fat 15.3 g, Fiber 6.3 g, Protein 4.9 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 78.2 g
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