Canned Apricot Pie Filling Recipes

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.

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.

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.

Steps:

• Place apricots in a medium saucepan; add water to cover.
• Cover pan and cook over low heat 15 minutes or until tender.
• Mash appricots, and add sugar; set aside.
• Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
• Sprinkle cold water (1 Tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
• Shape into a ball and chill.
• Divide dough in half.
• Roll one portion to 1/8" thickness on a lightly foured surface; cut into 3 1/2-inch circles.
• Spoon aout 1 teaspoon apricot filling on half of each pastry circle, moisten edges and fry.

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.