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05/24/26 5:24pmLogin ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1[2]3 ]


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Date Posted: 04/28/04 11:27:23am
Author: CB
Subject: Apricot Pie. Old Farm Journal recipe

Viennese Apricot Pie
from the 1960's Farm Journal

1-1/2 C dried apricots
Cover with water,bring to a simmer and cook 10 min, adding 2 TBL sugar after 5 min. Drain,cool and cut into small pieces.
Combine:
2 eggs, slightly beaten
2 C sour cream
1-1/2 C sugar
1/4 C flour
1/2 tsp salt
4 drops almond extract

Beat well and stir in apricots
Pour into an unbaked 10" pie shell
Bake at 400º for 25 minutes
Meanwhile, mix together

1/3 C flour
1/2 C light brown sugar
Cut in 1/4 C (half a stick) butter until mixture resembles coarse crumbs.
After pie has baked for 25 minutes, remove it from the oven and top with the crumb mixture. Continue baking for 20-25 more minutes until filling is set.
Cool to room temperature or chill before serving

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