Dried Apricot Pie Recipe - Allrecipes.com
Dried Apricot Pie Recipe
  • READY IN hrs

Dried Apricot Pie

Recipe by  

"Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream."

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Original recipe makes 1 pie Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
  3. Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
  4. Bake at 400 degrees F (205 degrees C) for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2008

A delicious pie, but a bit too sweet. Next time I'll add less sugar. I put in some grated lemon rind for balance.

 
Most Helpful Critical Review
Sep 04, 2006

I made this recipe pretty much as is except I cut the sugar in half because I like my pies to be sweet/tart. The apricot flavor of the pie was very intense - unfortunately - the sulfur taste had intensified also. I love apricot pie so I put the pie down the disposal and tried again using unsulfured apricots. I had to adjust the amount of water and simmering time because unsulfured apricots are hard and dry as well as being dark. The filling was charcoal grey, which I could have lived with, but it was also bitterly intense. I wish I could have made it work but I won't try this recipe again unless another reviewer has a suggestion which might help.

 
Mar 06, 2005

I added 1/2 cup of sliced almonds and used slab apricots which are already cut. I only had to bake for 30 minutes, otherwise the crust would have burned. It also may be a little too sweet. The last touches I made was some sliced almonds on the top of the pie for decoration.

 
Nov 11, 2004

Tried this recipe today. Substituted hazelnut liqueur for orange liqueur and this worked well. Apricots were also a bit dry from me leaving the lid off too long when stirring, so I added the juice of one small Meyer lemon. Apricots I used were home-dried Blenheims, and thus a bit sweeter and drier than most store-bought would be, so the added lemon was a good idea. Flavor is excellent, but a bit intense for a whole pie. Would recommend this as a perfect filling for small individual tarts.

 
May 18, 2007

A good use of a big bag of dried apricots. One piece is very filling!

 
Nov 29, 2011

I made this for Thanksgiving potluck and everyone loved it (especially me). It's slightly tart with a deep apricot flavor. Wonderful. Thank you so much for sharing the recipe.

 
Sep 04, 2012

Way too sweet...

 

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Nutrition

  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 105.4 g
  • 34%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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