DRIED APRICOT PIE RECIPE | ALLRECIPES
Tangy and sweet dried apricot pie. Try hot slice served with vanilla ice cream.
Provided by Bonnie
Categories Desserts Pies Fruit Pies
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- 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.
- 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.
- Bake at 400 degrees F (205 degrees C) for 1 hour.
Nutrition Facts : Calories 558.6 calories, CarbohydrateContent 105.4 g, FatContent 15.3 g, FiberContent 6.3 g, ProteinContent 4.9 g, SaturatedFatContent 3.7 g, SodiumContent 240.3 mg, SugarContent 78.2 g
DRIED APRICOT JAM RECIPE | ALLRECIPES
Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.
Provided by Cookin4Six!
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 1 hours 50 minutes
Cook Time 20 minutes
Yield 10 cups
Number Of Ingredients 6
Steps:
- Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
- Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 47.6 calories, CarbohydrateContent 12.3 g, FiberContent 0.3 g, ProteinContent 0.1 g, SodiumContent 0.6 mg, SugarContent 11.9 g
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