Apricot Delight Pie Recipe
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelMedium
Ingredients
| CRUST | ||
| 1 cup's All Purpose or Unbleached Flour | ||
| Salt | 1/2 Teaspoon | |
| Shortening | 1/3 Cup (16 tbs) | |
| Cold water | 4 Tablespoon | |
| Sweetened condensed milk | 14 Ounce, evaporated (FILLING) | |
| Dairy sour cream | 1/2 Cup (16 tbs) (FILLING) | |
| Egg | 1 (FILLING) | |
| 17-oz. can apricot halves, well drained | ||
| Apricot preserves | 1/4 Cup (16 tbs), melted (FILLING) | |
Directions
Heat oven to 375°F.
Lightly spoon flour into measuring cup; level off In medium bowl, combine flour and salt Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Sprinkle mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is moist enough to hold together Shape into a ball.
Flatten ball; smooth edges.
On lightly floured surface, roll into 10 1/2-inch circle.
Fit evenly in 9-inch pie pan.
Do not stretch.
Turn edges under; flute.
In small bowl, combine sweetened condensed milk, sour cream and egg.
Pour into pastry-lined pan.
Bake at 375°F. for 25 to 35 minutes or until just set Cool 10 minutes.
Arrange well-drained apricot halves over cooled rilling.
Brush with apricot preserves.
Refrigerate until serving time.
? MICROWAVE DIRECTIONS: Prepare pie crust, using microwave-safe 9-inch pie pan.
Prick crust generously with fork.
Microwave on HIGH for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes.
Crust is done when surface appears dry and flaky.
In 4-cup microwave-safe measuring cup, combine sweetened condensed milk, sour cream and egg.
Microwave on HIGH for 2 1/2 to 3 minutes, whisking once during cooking.
Cook until mixture starts to thicken.
Pour into cooked crust Microwave on MEDIUM for 3 to 4 minutes or until just set in center Cool 10 minutes.
Continue as directed above.
Lightly spoon flour into measuring cup; level off In medium bowl, combine flour and salt Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Sprinkle mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is moist enough to hold together Shape into a ball.
Flatten ball; smooth edges.
On lightly floured surface, roll into 10 1/2-inch circle.
Fit evenly in 9-inch pie pan.
Do not stretch.
Turn edges under; flute.
In small bowl, combine sweetened condensed milk, sour cream and egg.
Pour into pastry-lined pan.
Bake at 375°F. for 25 to 35 minutes or until just set Cool 10 minutes.
Arrange well-drained apricot halves over cooled rilling.
Brush with apricot preserves.
Refrigerate until serving time.
? MICROWAVE DIRECTIONS: Prepare pie crust, using microwave-safe 9-inch pie pan.
Prick crust generously with fork.
Microwave on HIGH for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes.
Crust is done when surface appears dry and flaky.
In 4-cup microwave-safe measuring cup, combine sweetened condensed milk, sour cream and egg.
Microwave on HIGH for 2 1/2 to 3 minutes, whisking once during cooking.
Cook until mixture starts to thicken.
Pour into cooked crust Microwave on MEDIUM for 3 to 4 minutes or until just set in center Cool 10 minutes.
Continue as directed above.
Chef
