2 cups Dried apricots 3/4 cup Sugar 2 Eggs 2 tablespoons Cream 1/4 cup Butter Wash apricots. Cover with water. Simmer 40 minutes, or until tender and water is evaporated. Beat until smooth. Cool. Cream butter and sugar. Add well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg whites. Pour into baked pastry shell. Bake in moderate oven (400 F) until firm. If desired, dried peaches, prunes, or apples may be substituted for apricots.
How To make Apricot Pie's Videos
Apricot pie with thyme. Very tasty!
Sand dough: Flour 17.5 oz (500 gr) Baking powder 0.3 oz (8 gr) Butter 82.5%. 7 oz (200 gr) Sour cream 20-25% 3.5 oz (100 gr) Eggs 2 pieces Sugar 3.5 oz (100 gr) Salt - a pinch
Apricot layer: Fresh apricots 42 oz (1200 gr) Sugar 3.5 oz (100 gr ) Vanilla sugar 0.7 oz (20 gr) Thyme
Old Fashion Apricot Fried Pies, using Dried Apricots, essential pantry Item
recipe Apricot Fried Pies 16 oz. dried Apricots 1/2 cup brown sugar 1/2 t. cinnamon water to cover
crust 3 cups all purpose flour 1 T. sugar 1 t. Salt 1 t. baking powder 1/2 cup lard or shortening 1 cup evaporated milk
pie mold for Fried pies
links to Fried pie videos
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Insanely delicious and simple apricot pie. Basil food channel.
Hello, welcome to my channel. Unusual, simply amazing apricot pie. A very tasty and easy-to-prepare cake that will surprise you with its taste. Making an apricot pie is very simple, everything is mixed and ready. This delicious pie can be served to guests as a dessert. I love pies that can be baked in minutes. Cooking recipe and ingredients: 3 eggs. 100 gr sugar. 80 ml vegetable oil. 100 ml kefir. 150 grams of flour. butter. apricot 500 gr. bake for 30-40 minutes at 180 degrees. powdered sugar. Bon Appetit.
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Apricot Tarte Tatin Recipe | French Apricot Tart | Apricot Pie
Welcome to Fruity Bakes!
Apricot Tarte Tatin Ingredients: 900 g apricots, sweet but not too ripe (not pitted) 50 g sugar a pinch of salt
dough: 270 g flour 50 g ground hazelnuts 2 eggs (M size) 130 g butter 50 g sugar 2 tsp vanilla sugar 2 tsp baking powder a pinch of salt
caramel: 170 g sugar 110 g butter
170°C (338°F) 40’.
*If apricots are not juicy skip evaporating them.
Bon Appetit!
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Fresh Apricot Pie
Scrumptious and sweet, this pie is so easy to make even a child could do it!
Cooking Apricot Pie Filling
It's Home Canning Time!
My neighbor had too many apricots on their tiny 10ft tall tree, and everyone on the corner took home at least 10 lbs. I don't know what the others did, but we ate about 3 lbs fresh, I put about 3 lbs cleaned and quartered in the freezer for making marmalade or chutney, and 4 lbs made it into these jars with some Clear Gel as pie filling. I find that nothing zests up a plain peach pie like some tangy apricots. It's also good for cake filling and as a spread for pastries or toast.
Most important: Follow instructions from the National Center for Home Food Preservation's guidelines if you want to keep home canned things in your cupboards. You can get away with a lot of sloppy timing, measuring, and cooking temperatures if you stick it in the freezer or refrigerator and use it quickly, but it it's going to sit in a room temperature cupboard for months, or *gasp* years, you really need to follow the guidelines. Most states have an agricultural college that also has recipes and guidelines so get your instructions from a reputable source.