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    Viennese Apricot Pie


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: laston*************Seriously, I have seen people's eyes roll right back in their head at the first taste of this pie. It was originally in a '60s cookbook called "Farm Journal Complete Pie Cookbook" and was reprinted in our newspaper about 10 yrs ago.

    List of Ingredients




    1-1/2 C dried apricots
    Cover with water,bring to a simmer and cook 10 min, adding 2 TBL sugar after 5 min. Drain,cool and cut into small pieces.
    Combine:
    2 eggs, slightly beaten
    2 C sour cream (I have used lite, but not the fat free)
    1-1/2 C sugar
    1/4 C flour
    1/2 tsp salt
    4 drops almond extract

    Recipe



    Beat well and stir in apricots
    Pour into an unbaked 10" pie shell
    Bake at 400º for 25 minutes
    Meanwhile, mix together
    1/3 C flour
    1/2 C light brown sugar
    Cut in 1/4 C (half a stick) 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 more minutes until filling is set.
    Cool to room temperature or chill before serving (with whipped cream of course!)
 

 

 

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