Date-Apricot Pie Recipe
No one can eat just one is my claim for this Date-Apricot Pie. A delicious snack, this pie completely works for the sweet cravings too! Filled with the goodness of dates and apricots, the cinnamon adds a nice added flavor.
Ingredients
| Apricots - 1-1-lb. 14-oz. can, chopped | ||
| Dates | 1 Cup (16 tbs), chopped | |
| Unbaked pie shell | 1 | |
| Sugar | 1/4 Cup (16 tbs) | |
| Instant tapioca - 2 tbsp. | ||
| Cinnamon | 1/2 Teaspoon | |
| Lemon rind - 1 tsp., grated | ||
| Quick oats | 1/2 Cup (16 tbs) | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Flour | 1/3 Cup (16 tbs) | |
| Melted butter | 1/3 Cup (16 tbs) | |
Directions
MAKING
1) Drain the apricots, keeping aside 1/2 cup syrup.
2) In the pie shell, add the dates and apricots.
3) In a bowl, combine the sugar, tapioca, cinnamon, lemon rind and reserved apricot syrup and mix well.
4) Add over the fruits.
5) Combine the oats, brown sugar, flour, and butter.
6) Spread over the filling.
7) Place in the oven at 400 degrees and bake for 45 minutes.
8) Cover the pie with foil.
9) Place in the oven and bake for another 15 minutes.
SERVING
10) Serve topped with whipped cream.
1) Drain the apricots, keeping aside 1/2 cup syrup.
2) In the pie shell, add the dates and apricots.
3) In a bowl, combine the sugar, tapioca, cinnamon, lemon rind and reserved apricot syrup and mix well.
4) Add over the fruits.
5) Combine the oats, brown sugar, flour, and butter.
6) Spread over the filling.
7) Place in the oven at 400 degrees and bake for 45 minutes.
8) Cover the pie with foil.
9) Place in the oven and bake for another 15 minutes.
SERVING
10) Serve topped with whipped cream.
Chef
