INGREDIENTS
2 cups Dried apricots
3/4 cup Sugar
2 Eggs
2 tablespoons Cream
1/4 cup Butter
METHOD FOR MAKING THE APRICOT PIE
Wash apricots. Cover with water. Simmer 40 minutes, or until tender and water
is evaporated. Beat until smooth. Cool. Cream butter and sugar. Add
well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg whites.
Pour into baked pastry shell. Bake in moderate oven (400 F) until firm. If
desired, dried peaches, prunes, or apples may be substituted for apricots.
APRICOT CHEESE PIE
Preparation Method
INGREDIENTS FOR THE APRICOT CHEESE PIE
1 1/4 cups Quick oats
1/4 teaspoon Cinnamon
1 cup Cottage cheese
3 Eggs
1/2 cup Pineapple juice
1 teaspoon Grated orange rind
1 cup 16 oz apricot halves -- drained
1/4 cup Melted butter or margarine
1/8 teaspoon Ground nutmeg
1 package Reduced calorie cream cheese
1/2 cup Sliced dates
1 teaspoon Vanilla extract
3/4 teaspoon Cornstarch
METHOD FOR MAKING THE PIE
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture
onto bottom and up sides of a 9″ pie plate. Bake @ 425 degrees for 7 to 10
minutes,until lightly browned. Meanwhile,combine cottage cheese and cream
cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and
remaining nutmeg in a food processor or blender.Blend until well mixed. Pour
into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is
set.Chill at least one hour. Combine remaining pineapple juice and cornstarch
in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
thickened and clear.Arrange drained apricot halves on top of cheese filling and
spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set.
2 cups Dried apricots
3/4 cup Sugar
2 Eggs
2 tablespoons Cream
1/4 cup Butter
METHOD FOR MAKING THE APRICOT PIE
Wash apricots. Cover with water. Simmer 40 minutes, or until tender and water
is evaporated. Beat until smooth. Cool. Cream butter and sugar. Add
well-beaten egg yolks, cream, and apricots. Fold in stiffly beaten egg whites.
Pour into baked pastry shell. Bake in moderate oven (400 F) until firm. If
desired, dried peaches, prunes, or apples may be substituted for apricots.
APRICOT CHEESE PIE
Preparation Method
INGREDIENTS FOR THE APRICOT CHEESE PIE
1 1/4 cups Quick oats
1/4 teaspoon Cinnamon
1 cup Cottage cheese
3 Eggs
1/2 cup Pineapple juice
1 teaspoon Grated orange rind
1 cup 16 oz apricot halves -- drained
1/4 cup Melted butter or margarine
1/8 teaspoon Ground nutmeg
1 package Reduced calorie cream cheese
1/2 cup Sliced dates
1 teaspoon Vanilla extract
3/4 teaspoon Cornstarch
METHOD FOR MAKING THE PIE
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl.Press mixture
onto bottom and up sides of a 9″ pie plate. Bake @ 425 degrees for 7 to 10
minutes,until lightly browned. Meanwhile,combine cottage cheese and cream
cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and
remaining nutmeg in a food processor or blender.Blend until well mixed. Pour
into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is
set.Chill at least one hour. Combine remaining pineapple juice and cornstarch
in a small saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
thickened and clear.Arrange drained apricot halves on top of cheese filling and
spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set.
