Viennese Apricot Pie
Source of Recipe
by Marsha
1 1/2 c dried apricots
Cover with water, bring to a simmer and cook 10 min, adding 2 Tbls sugar after 5 minutes. Drain, cool and cut into small pieces.
Combine:
2 eggs, slightly beaten
2 c sour cream
1 1/2 c sugar
1/4 c flour
1/2 tsp salt
4 drops almond extract
Beat well and stir in apricots.
Pour into an unbaked 10 inch pie shell.
Bake at 400 for 25 minutes.
Meanwhile, mix together
1/3 c flour
1/2 c light brown sugar
1/4 c butter
Cut in butter until mixture resembles coarse crumbs.
After pie has baked for 25 minutes, remove it from the oven and top with the crumb mixture. Continue baking for 20-25 minutes more until filling is set. Cool to room temperature or chill before serving.
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