Canned Apricot Pie Filling Recipes

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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



Apricot Pie image

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

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

DUTCH APRICOT PIE WITH CRUMB TOPPING

You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?

Provided by Debber

Categories     Tarts

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9



Dutch Apricot Pie With Crumb Topping image

Steps:

  • Preheat oven to 350.
  • Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
  • Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
  • Pour filling into crust; set aside.
  • Prepare topping: combine flour, sugar and nuts; stir in melted butter.
  • Sprinkle topping over filling.
  • Cover edges loosely with strips of foil (prevents burning).
  • Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
  • Cool on wire rack; serve warm.
  • Store leftovers (hhahaha) in the fridge.

Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8

3/4 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
1 (9 inch) pastry for single-crust pie
2/3 cup flour
1/2 cup sugar
1/2 cup chopped pecans, lightly toasted
1/4 cup butter, melted

IMPOSSIBLY EASY APRICOT PIE

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



Impossibly Easy Apricot Pie image

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

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

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