???? APRICOT PIE ????
#APRICOTPIE#PIE#APRICOTS#
INGREDIENTS: 4 1/2 cups-5 cups fresh finely chopped apricots, 1 cup granulated sugar, 1/4 tsp to 1/2 tsp cinnamon, 1/4 cup all purpose flour, 1-2 tsp fresh squeezed lemon juice, 1 tsp sugar for topping, lite cinnamon. 1 egg beaten with 1/4 tsp water beaten in egg for brushing top crust with egg wash.
INSTRUCTIONS: Chop 4 1/2 to 5 cups of fresh apricots finely, mix in with all dry ingredients and lemon juice. Fill bottom pie crust. Top with second layer of pie crust, brush with egg wash sprinkle sugar and cinnamon on top. Make 4-6 slits in center of pie for ventilation. Place foil around edge of crust. Bake 35-45 minutes in 425•F preheated oven. ( in gas oven 400•F)
Cool 2 hours ENJOY ???? SERVE WITH VANILLA ICE CREAM
The Best Apricot Pie Recipe | Quick & Easy!
Hey Friends!! Today I wanted to show you how to make this incredible Apricot Pie. Whats so spectacular about it is that it is made with a puff pastry dough which is super flaky and delicious. Also this pie is drizzled with a creamy filling on top of the apricots which really enhances the flavor! This Apricot fruit pie is just loaded with so many different flavors and textures that it will just blow your taste buds away!!
Enjoy!
Ingredients:
1 Package puff pastry dough defrosted
2 pounds apricots
1 cup Brown Sugar
1 Tablespoon Flour
1 Tablespoon Cornstarch
Creamy Filling:
4 oz Softened Cream Cheese
1/3 cup brown Sugar
1 teaspoon Vanilla Extract
Place the apricots into simmering water for a few minutes until the skins are able to be peeled off.
Peel and remove the pit from the apricots and place them in a bowl with the sugar, cornstarch and flour.
Place your first puff bastry sheet thats been slightly rolled out to fit the pan and fill it with the apricot mixture.
Top it with the second sheet on pastry dough and brush it lightly with egg and sprinkle with sugar.
Bake this on a very hot preheated oven that's 450 Fahrenheit for about 45 minutes until top is crisp and golden brown.
Apricot Pie | Classic Southern Recipe | Faye Thompson | @southerncooking
Apricot Pie
12 oz dried apricots, chopped
1 ½ c water
2 ½ c sugar, divided
3 tbsp cornstarch
¼ tsp salt
4 eggs, separated
2 tbsp butter
¼ tsp cream of tartar
1 pastry shell (9 inches) baked
In a saucepan, bring apricots and water to a boil. Reduce heat and simmer uncovered for 10 minutes or until apricots are softened. In a bowl, combine 2 cups of sugar, cornstarch, and salt; stir into the apricot mixture. Bring it to a boil. Then reduce the heat; cook and stir for 1 minute or until it thickens. Remove it from heat. Stir a small amount of hot filling into the yolks. Return all to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 1 minute longer or until glossy and clear. Remove from the heat. Stir in the butter. Keep it warm. In a mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form, and add ¼ cup of sugar. Beat until whites form stiff peaks. Pour hot filling into the crust. Spread meringue evenly over the filling, sealing the edges of the crust. Bake in a 325°F oven for 25 to 30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving Refrigerate leftovers. Yields 6 - 8 servings.
History
The origin of apricot pie can be traced back to ancient civilizations where fruit pies were a common dessert. Apricots were believed to have originated in China and were later introduced to the Mediterranean region and other parts of Europe. The first recorded apricot pie recipe can be found in a 16th-century cookbook from England, which included a mixture of apricots, sugar, and spices baked in a pastry crust.
Apricot pie became popular in the United States during the 19th century when apricots were widely cultivated in California. The fruit was used in various recipes, including pies, cobblers, and jams. With the advent of refrigeration and canning, apricots became available year-round, making apricot pie a staple dessert in American households.
Today, apricot pie is still a popular dessert and can be found in bakeries, restaurants, and homes. It is typically made with fresh or canned apricots, sugar, and spices, and is often served warm with a scoop of vanilla ice cream or whipped cream. The sweet and tart flavors of the apricots, combined with the buttery crust, make apricot pie a classic dessert that is loved by many.
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0:00 Intro
0:03 Welcome message
0:07 Ingredients and Directions
Presentation
Photos
Outro
#likemawmaw #fayethompson #cooking #recipe #
How to Make a Very Delicious Apricot Pie
This is really very tasty.
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Recipe:
Apricots 0.5 kg
200 grams of butter
Sugar 200 grams
Vanilla
3 Eggs
Baking powder 2 teaspoons or
(1 teaspoon of baking soda and vinegar)
400-500 grams of flour
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#Pie
5 minutes APRICOT PIE!
Today we will cook apricot pie. Preparing dough will take you 5 minutes. You will be surprised how tasty this pie is!
Ingridients we need today:
4 eggs
sugar 120 g | 4.2 oz
flour 130 g | 4.6 oz
vanilla sugar 4 g | 0.14 oz
baking powder 4 g | 0.14 oz
apricots without bones 300 g | 10.6 oz LJ
Cook. Eat. Enjoy! Have a nice day!
Apricot Tart - Torta de Damasco
Apricot Tart - Torta de Damasco
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Summer Days!
Cooking in the South of France!
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Subscribe for more video recipes:
Follow me on Instagram:
Purchase my book : 'Cooking in the South of France - An Elegant View on Classic French Dishes'
ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK)
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music: bensound.com
(see video for instructions)
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Serve 8 persons
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This recipe was adapted from the book:
L'École de la Pâtisserie’ By Le Cordon Bleu @Le Cordon Bleu Paris (publisher: LAROUSSE)
ISBN-10: 2035926475
ISBN-13: 978-2035926470
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1 springform 26 cm diameter
12 apricots, medium-large size each (fresh or in conserve)
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1 x recipe FRENCH PASTRY CRUST, check my recipe under:
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HAZELNUT CREAM:
60 g ground hazelnut
60 g sugar
60 g soft butter
1 egg
1 tsp flour
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20 g ground hazelnut
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CINNAMON MIXTURE:
25 g melted butter, at room temperature
1 egg
50 g sugar
½ tsp cinnamon
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icing sugar to sprinkle before serving
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Baking time:
(in a pre-heated oven)
15 minutes at 190°C (until the tart is golden brown)
40 minutes at 180°C (until fully cooked)
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Let cool completely before serving and add icing sugar.
You can keep this tart for up to 2 days in the refrigerator, but do not freeze it.
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PORTUGUES:
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Torta de Damasco
Serve 8 pessoas
… ..
Esta receita foi adaptada do livro:
L'École de la Pâtisserie’ de Le Cordon Bleu (editor: LAROUSSE)
ISBN-10: 2035926475
ISBN-13: 978-2035926470
… ..
1 forma de mola de 26 cm de diâmetro
12 damascos, tamanho médio-grande cada
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1 x receita MASSA QUEBRADA, veja minha receita em:
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CREME DE AVELÃ:
60 g de avelã moída
60 g de açúcar
60 g de manteiga macia
1 ovo
1 colher de chá de farinha
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20 g de avelã moída
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MISTURA DE CANELA:
25 g de manteiga derretida, em temperatura ambiente
1 ovo
50 g de açúcar
½ colher de chá de canela
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açúcar de confeiteiro para polvilhar antes de servir
..
Tempo de cozimento:
(em um forno pré-aquecido)
15 minutos a 190 ° C (até a torta ficar marrom dourada)
40 minutos a 180 ° C (até estar totalmente cozido)
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Deixe esfriar completamente antes de servir e acrescente o açúcar de confeiteiro.
Você pode manter esta torta por até 2 dias na geladeira, mas não congele.