Dried Apricot Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 4, 2012
Way too sweet...
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Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: 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.
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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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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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Reviewed: Sep. 4, 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.
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Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA
Living In: Fresno, California, USA

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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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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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