Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    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 400 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!)

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |