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AuthorcaitlinthewriterCategory

By Sunset Magazine’s director of home economics
Fresh apricots in the markets are a direct invitation to make this delicious pie, though canned or dried apricots may be used equally well in making it any time of year.

Yields1 Serving
 1 baked pastry shell (9-inch size)
 3 cups drained cooked apricots
  cup sugar
 3 tbsp cornstarch
  tsp salt
 ½ tsp ginger
 2 tbsp butter
 2 tsp lemon juice
1

Put the drained cooked apricots through a coarse sieve into the top part of a double boiler. Bring to boiling over direct heat, then place over hot water.

2

Mix the sugar, cornstarch, salt, and ginger, stir into the hot apricot puree, and cook, stirring, until smoothly thickened. Let cook 15 minutes altogether, then remove from heat, stir in butter and lemon juice and let cool.

3

Pour into a crisp baked pastry shell, spread with whipped cream and serve. A meringue may replace the whipped cream if preferred.

Ingredients

 1 baked pastry shell (9-inch size)
 3 cups drained cooked apricots
  cup sugar
 3 tbsp cornstarch
  tsp salt
 ½ tsp ginger
 2 tbsp butter
 2 tsp lemon juice

Directions

1

Put the drained cooked apricots through a coarse sieve into the top part of a double boiler. Bring to boiling over direct heat, then place over hot water.

2

Mix the sugar, cornstarch, salt, and ginger, stir into the hot apricot puree, and cook, stirring, until smoothly thickened. Let cook 15 minutes altogether, then remove from heat, stir in butter and lemon juice and let cool.

3

Pour into a crisp baked pastry shell, spread with whipped cream and serve. A meringue may replace the whipped cream if preferred.

Notes

Apricot Pie

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