Viennese Apricot Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews


I made this pie for Mother's Day. It was absolutely delicious. Super easy too. The only change I made was to substitute 1/4 tsp vanilla for the almond. Served to a friend who said she never had apricot pie before. She demanded the recipe. This is a keeper and I will make it again and again.

I made this pie for Mother's Day. It was absolutely delicious. Super easy too. The only change I made was to substitute vanilla for the almond. Served to a friend who said she never had apricot lie. She demanded the recipe. This is a keeper and I will make it again and again.


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