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Dried Apricot Pie
Prep
30 mins
Cook
1 hr
Servings
8
Difficulty
Hard
This dried apricot pie has been my go to dessert for years, and I love sharing it because it's honestly so simple to make. The beauty of using dried apricots is that you don't need fresh fruit in season, plus they're incredibly affordable and shelf stable, making this perfect for baking year round. Apricots are packed with fiber and vitamin A, so you can almost convince yourself this indulgent pie is good for you. With just ninety minutes from start to table and straightforward ingredients you likely have on hand, this is the kind of recipe that looks fancy but comes together without any fuss. The orange liqueur adds a subtle sophistication that makes it feel special, but honestly, the real star is that lovely, jammy filling that your family will be asking for again and again.
Ella x
Ingredients
- 1818 ounces dried apricots
- 11 ¾ cups water
- 11 tablespoon cornstarch
- 11 tablespoon orange liqueur
- 11 ¾ cups white sugar
- 11 recipe pastry for a 9 inch double crust pie
Detail level
Instructions
- 1
Preheat oven to 400 degrees F (205 degrees C).
- 2
Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
- 3
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. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
- 4
Bake at 400 degrees F (205 degrees C) for 1 hour.
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