VIENNESE APRICOT PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Unbaked 10" pie shell
  • 2 eggs, slightly beaten
  • 2 c. dairy sour cream
  • 1 1/2 c. sugar
  • 1/4c. flour
  • 1/2 tsp. salt
  • 4 drops almond extract
  • 1 1/2 c. dried apricots
  • Crumbly Topping

Directions

  • Combine eggs, sour cream sugar, flour, salt and almond extract; beat with rotary beater until blended. Stir in apricots, cooked, drained and cut in small pieces.
  • Pour mixture into pie shell. Bake in hot oven (400ºF.) 25 minutes. Remove from oven and sprinkle with Crumbly Topping. Return to oven and continue baking 20 - 25 minutes, or until filling is set. Cool to room temperature or chill before serving. Makes 8 servings.
  • Crumbly Topping:
  • Combine 1/2 c. light brown sugar and 1/3 c. flour, mixing well. Cut in 1/4 c. butter or margarine until mixture resembles coarse crumbs.

Notes

Categories: Pie 

Author Credit: Farm Journal Pie Recipe Cookbook

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