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Dried Apricot Pie
Dried Apricot Pie
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Apricot orange liqueur pie: Sliced apricots simmered in orange liqueur, sugar, and cornstarch, baked in a pie shell for a warm and luscious treat.
Ingredients:
  • 18 ounces dried apricots
  • 1.75 cups water
  • 1 tablespoon cornstarch
  • 1 tablespoon orange liqueur
  • 1.75 cups white sugar
  • 1 recipe pastry for a 9 inch double crust pie
Instructions:
  • Preheat your oven to a toasty 400 degrees F (205 degrees C).
  • Halve the dried apricots, give them a quick rinse, then transfer to a saucepan with water. Bring to a boil and simmer for 5 minutes.
  • In a bowl, whisk together the cornstarch, orange liqueur, and 1 tablespoon of the apricots' cooking liquid until smooth. Stir this mixture into the cooked apricots along with the white sugar. Pour the filling into the unbaked pie shell and top with the crust. Optionally, brush some milk over the crust for a golden finish.
  • Roast at 400 degrees F (205 degrees C) for 60 minutes.

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