Monday, July 22, 2013

Fresh Apricot Pie

Abundant apricots cause one to think of creative tasty ways to utilize them. I tried this new recipe tweaked to my own liking of course and LOVED it. I am making certain I know where I can find it in the future! Blogs are the best way to keep track of favorite recipes.


Place a heaping cup of sweetened shredded coconut in a food processor and give it a whirl. Add one stick of butter and 1/4 C. plus 3 Tbsp. brown sugar. Blend well. Add 3/4 C. plus 3 Tbsp. flour. Combine till it sticks together. Set aside this crumb topping.
Combine 6 C. quartered apricots, 1/2 C. sugar, 1/2 C. brown sugar, and 3 Tbsp. cornstarch, 1 tsp. nutmeg, and 2 Tbsp. dry tapioca.
Pour the apricot mixture into your favorite unbaked pie shell and top with the crumb topping.
Bake at 350* for 1 and 1/2 hours.

The above is a picture of the pie before it was placed in the oven.

To the right is a picture of the pie baking. I lined a jelly roll pan with tinfoil to catch any spills.

Above is a picture of the pie right out of the oven.

To the right is a picture of the pie prior to being consumed! And it was supreme!! 

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