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Reviewed: 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.

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Country-lady

	Cooking Level: Expert Home Town: Zoetermeer, Zuid-Holland, Netherlands Living In: Buinerveen, Drenthe, Netherlands
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Reviewed: May 18, 2007

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

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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.

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cricket


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Reviewed: Mar. 6, 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.

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JENNBINK


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Reviewed: 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.

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Reviewer:

MOROBRANY


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Dried Apricot Pie

Reviewer:

Country-lady

Reviewer:

nat

Reviewer:

cricket

Reviewer:

JENNBINK

Reviewer:

MOROBRANY