Dried Apricot Pie

Dried Apricot Pie

In our house, we don't eat apricot pie often. When the Master Food Volunteer "Pie Lady" gave us a demonstration, someone asked her about apricots in a pie. She said she always uses dried apricots as they are available year round. I used a package of pre-made pie crusts (2) and the Master Gardener approved of the pie. In fact, she was the person that took the pictures and found the whipped topping to put on top.

2 cups dried apricots

2 cups water

1/2 cup sugar
1 1/2 tablespoons cornstarch

1/4 teaspoon salt

2 to 3 tablespoons butter

Pastry for 2-crust, 9-inch pie

1. In a saucepan bring apricots and water to a boil. Reduce to medium heat and cook for 10 minutes.

2. Add sugar and cook another 5 minutes.

3. Drain apricots, reserving 1 cup of juice. Set apricots aside.

(I had to add water to bring the juice up to 1 cup)
4. Pour 1 cup reserved apricot juice into saucepan and add cornstarch and salt; cook until mixture thickens, stir frequently

5. Arrange drained apricots in unbaked pie shell. Pour in thickened apricot juice. Dot with butter.

6. Cover with top crust. Slit top and flute edges. I would consider putting an aluminum foil edge over the pie as it did get the edge of the crust well done.

Bake at 425*F (220*C) for 30 minutes or until nicely browned.

Makes 6 to 8 servings.

This was a simple recipe. I wonder how raisins, or cherries or about any dried fruit would do. Hum? next time

MUD