Apricot Pie In Nut Crust Recipe
Ingredients
| Nut Crust | ||
| Dried apricots | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Water | 1 1/4 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Heavy cream | 1/2 Cup (16 tbs), Whipped | |
| Chopped nuts | ||
Directions
Prepare Nut Crust and cool.
Put apricots, sugar and 1 cup water in saucepan.
Bring to boil, cover and simmer 15 to 20 minutes, or until apricots are soft.
Soften gelatin in remaining 1/4 cup cold water.
Add to hot apricots and force through sieve or food mill (there will be about 1 cup puree).
Cool, then fold in whipped cream.
Pour into crust and sprinkle with nuts.
Chill until firm.
Nut Crust.
Mix 1 cup ground pecans or walnuts, 2 tablespoons sugar and 2 tablespoons softened butter.
Press into 8-inch piepan; bake if desired in preheated moderate oven (350°F.) 15 to 20 minutes, or until edges are golden brown.
Put apricots, sugar and 1 cup water in saucepan.
Bring to boil, cover and simmer 15 to 20 minutes, or until apricots are soft.
Soften gelatin in remaining 1/4 cup cold water.
Add to hot apricots and force through sieve or food mill (there will be about 1 cup puree).
Cool, then fold in whipped cream.
Pour into crust and sprinkle with nuts.
Chill until firm.
Nut Crust.
Mix 1 cup ground pecans or walnuts, 2 tablespoons sugar and 2 tablespoons softened butter.
Press into 8-inch piepan; bake if desired in preheated moderate oven (350°F.) 15 to 20 minutes, or until edges are golden brown.
Chef
