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Add butter and stir to incorporate. Lastly add buttermilk, lemon juice, and vanilla extract and whisk until smooth. Set aside 2 tablespoons of the apricot mixture for the topping and fold the rest of the apricots into the pie filling. Place a rack in the center of the oven and preheat oven to 350 degrees F.
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1/4 teaspoon almond extract. Milk for brushing. 1 to 2 teaspoons sugar. Combine the apricots and water in a nonreactive saucepan and bring the mixture to a full boil. Remove the pan from the heat and let the apricots stand until cooled, about 2 hours. Transfer the apricots and liquid to a bowl.
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Step 3. Preheat oven to 400°. Roll out 1 piece of dough on a lightly floured sheet of parchment to a 12x10" rectangle. Using parchment, transfer to a rimmed baking sheet. Top dough with filling.
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Drain the apricots, reserving the syrup. In a saucepan heat ¾ cup of the reserved syrup, sugar, lemon, vanilla and spice until it begins to simmer. Add the drained apricots. Mix the cornflour and water into a slurry, add to the apricots and stir well as you boil it to thicken the filling. Set aside to cool.
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Preheat oven to 400°F. Slice the dried apricots in half and 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.
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Wash and let dry about 2 pounds of apricots. Preheat the oven to 400 degrees. Split the fresh apricots in half and measure out about 5 to 6 cups. Put the apricot halves in a large mixing bowl. Add the sugar, flour, lemon juice, nutmeg and vanilla to the apricot halves. Mix well.
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Fill bottom of pastry lined pan with apricot filling. Dot with butter. 5. Cover with second half of pastry, crimp and flute as desired. 6. Brush top of pie crust with milk and sprinkle sugar on top. 7. Bake at 400 degrees for 40-50 minutes.
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Directions. In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool. Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid.
Fresh Apricot Pie LaptrinhX / News
In a small saucepan, bring the apricots and the water to a boil. Cook for 10 minutes over low heat. Add the sugar and cook for another 5 minutes, stirring occasionally. Using a colander, drain the contents of the saucepan, reserving 1 cup of the juice. Set the apricots aside.
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1 cup hot apricot juice (reserved from cooked apricots above) 1 unbaked pastry shell and pastry for lattice top 1 small can (1 cup) crushed pineapple (optional) METHOD: Preheat oven to 425°F. Combine tapioca, sugar, and salt in a bowl. Add the dried apricot mixture with juice and pineapple and combine well.
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Prepping your apricot filling: Preheat Oven to 425˚F. 1. Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt. 2. Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir.
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1/2 teaspoon cinnamon. 1 Cut dried apricots into 1/4-inch strips (the short way, if the apricots aren't round). In 1.5-quart saucepan, combine apricots and water. Bring to boil. Cover, reduce heat, and simmer for 15 minutes. Stir in sugar, and return to boil. Cover, reduce heat, and simmer until most of the water has been absorbed and mixture.
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Apricot Pie12 oz dried apricots, chopped1 ½ c water2 ½ c sugar, divided3 tbsp cornstarch¼ tsp salt4 eggs, separated2 tbsp butter¼ tsp cream of tartar1 pastry.
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Filling. Preheat oven to 375 degrees F. Roll out the bottom crust on a floured surface then transfer to a 9-inch regular pie plate (affiliate link). Combine washed, pitted, and sliced apricots in a large bowl with the sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.
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Prepare a heaping 4 cups of apricot slices. Place them in a large bowl. Step 2: To the apricots, add ½ - 1 cup sugar (to sweeten), flour (to thicken), and seasonings (the salt, ground coriander, and almond extract.) Step 3: Stir together the pie filling ingredients and set aside.
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Place apricots in a saucepan and cover with at least 1 inch of water. Bring to a boil then reduce heat to simmer. Cook until apricots have softened, about 20 to 25 minutes. Drain apricots. Place warm apricots, sugar, butter, and cinnamon in a food processor fitted with a knife blade.
