Viennese Apricot Pie
  • 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
  1. 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.
  2. 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.
  3. Crumbly Topping:
  4. 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.