Canned apricot pie filling is a versatile ingredient that can be used to make a variety of delicious and easy-to-make pies. Whether you're in the mood for a classic apricot pie, a rustic tart, or a handheld turnover, there's a recipe out there that's perfect for you. With its sweet and tangy flavor, canned apricot pie filling is sure to please everyone at your table. So gather your ingredients, preheat your oven, and get ready to create a mouthwatering apricot pie that will be the star of your next dessert spread.
Here are our top 4 tried and tested recipes!
CANNED APRICOT PIE FILLING
Easily make apricot pie filling to have year round with this recipe.
Provided by Stephanie Pass
Categories dessert
Time 25m
Number Of Ingredients 10
Steps:
- Wash and remove the pits on the apricots.
- Coarsely chop into small pieces.
- Combine apple juice, sugar, clear jel, and cinnamon in a dutch oven.
- Heat on medium, stirring occasionally, until it thickens and reaches a boil.
- Add the lemon juice and stir for about a minute.
- Add the coarsely chopped apricots and stir for 3-4 minutes.
- Immediately put into sterilized quart-size canning jars.
- Place in a canner with an inch of water over the tops and boil for 30 minutes.
- Preheat oven to 400 F degrees.
- Use two refrigerated pie crusts for a 9-inch pie plate.
- Place one pie crust as the bottom crust.
- Add one canned quart of apricots to the pie.
- Cover with second pie crust.
- Pinch edges together and cut slits in pie.
- Bake for 50 minutes until golden brown.
- If making hand pies, use the back of the hand pie maker to cut the hand pies.
- Fill each hand pie with 1/2 tablespoon of apricot pie filling.
- Pinch the pie together with hand pie maker.
- Brush each hand pie with egg wash and sprinkle with raw sugar.
- Bake for 15 minutes until golden brown.
APRICOT FRIED PIES
I found this recipe in a Southern Living Magazine about 20 years ago. It was for apple fried pies but my mother and I modified it for dried apricots. I don't make these often because it is time consuming to roll out each individual fried pie.
Provided by Kaykwilts
Categories Dessert
Time 1h15m
Yield 12 pies
Number Of Ingredients 6
Steps:
- Place apricots in a medium saucepan; add water to cover.
- Cover pan and cook over low heat 15 minutes or until tender.
- Mash appricots, and add sugar; set aside.
- Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
- Sprinkle cold water (1 Tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
- Shape into a ball and chill.
- Divide dough in half.
- Roll one portion to 1/8" thickness on a lightly foured surface; cut into 3 1/2-inch circles.
- Spoon aout 1 teaspoon apricot filling on half of each pastry circle, moisten edges and fry.
APRICOT PIE
Made with fresh apricots, a simple recipe.
Provided by snowflake
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
- Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
- Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.
Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g
APRICOT SLAB PIE
No fresh apricots? No problem. This easy-to-make slab pie uses canned apricot halves-and it's simply delicious!
Provided by My Food and Family
Categories Fruit Recipes
Time 2h
Yield 15 servings
Number Of Ingredients 8
Steps:
- Place 1-1/2 cups flour in large bowl. Cut 3/4 cup butter into small cubes. Add to flour with cream cheese; cut with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; cut in half. Flatten each half into disk; wrap tightly with plastic wrap. Refrigerate 1 hour.
- Place 1 disk between 2 lightly floured sheets of waxed paper; roll into 11x8-inch rectangle. Repeat with remaining dough, using 2 additional sheets of waxed paper. Place dough rectangles, with long sides together, on work surface. Discard top sheets of waxed paper. Spray 15x10x3/4-inch pan with cooking spray; invert over dough. Flip pan, holding pan and both pieces of dough together. Remove and discard waxed paper. Gently press dough onto bottom and up sides of pan, pinching seam together in center to seal.
- Heat oven to 400ºF. Drain apricots, reserving 1 cup syrup; place apricots in medium bowl. Add tapioca, extract and reserved syrup; mix lightly. Spoon into crust. Combine sugar, nuts and remaining flour in medium bowl. Cube remaining butter; cut into sugar mixture until mixture resembles coarse crumbs. Sprinkle over apricot mixture.
- Bake 40 min. or until crust is lightly browned, and apricot mixture is hot and bubbly. Cool before cutting into bars.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
Tips:
- Use ripe apricots: For the best flavor, use ripe, juicy apricots. If you can't find fresh apricots, you can use canned apricots, but be sure to drain them well before using.
- Add some spices: To enhance the flavor of the pie filling, add some spices like cinnamon, nutmeg, or ginger. You can also add a squeeze of lemon juice or a splash of vanilla extract.
- Don't overcook the filling: The apricot pie filling should be cooked until it is thick and bubbly, but be careful not to overcook it, or it will become too thick and gummy.
- Let the filling cool completely before using: Once the apricot pie filling is cooked, let it cool completely before using it in your pie. This will help to prevent the crust from becoming soggy.
Conclusion:
Apricot pie filling is a delicious and versatile filling that can be used in a variety of pies, tarts, and other desserts. With its sweet and tangy flavor, apricot pie filling is sure to please everyone. So next time you're looking for a delicious and easy-to-make pie filling, give apricot pie filling a try. You won't be disappointed!
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