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Apricot Custard Pie Recipe
|Pastry||1 (For Single Crust Pie)|
|Dried apricots||1 Cup (16 tbs), snipped|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Buttermilk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 1740 Calories from Fat 294
% Daily Value*
Total Fat 33 g50.4%
Saturated Fat 6.7 g33.4%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 404.3 mg16.8%
Total Carbohydrates 323 g107.7%
Dietary Fiber 11.5 g46%
Sugars 280.4 g
Protein 45 g90.8%
Vitamin A 108.3% Vitamin C 2.2%
Calcium 15.3% Iron 34.6%
*Based on a 2000 Calorie diet
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; do not prick.
Bake in 450° oven for 5 minutes.
Cool on rack.
For filling, in small saucepan cover snipped apricots with water 1 inch above the fruit.
Cover; bring to boiling.
Reduce heat and simmer for 15 to 20 minutes; drain well.
Stir the 1/4 cup sugar into drained apricots.
Cool mixture slightly.
In mixing bowl combine beaten eggs, buttermilk, the 1/2 cup sugar, and salt; mix well.
Spread apricot mixture evenly in bottom of the partially baked pastry shell.
Place pie shell on oven rack.
Carefully pour buttermilk filling over apricot layer.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 20 minutes.
Remove foil; bake for 25 to 30 minutes more or till nearly set.
(Pie appears soft in center but becomes firm after cooling.) Cool pie thoroughly on rack before serving.
Cover; chill to store.