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Apricot Shortbread Pie Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
8 tbsp (1 stick) butter, room temperature
1-1/3 cups flour, divided
1 cup granulated sugar, divided
1-1/2 cups pitted and coarsely chopped fresh apricots
1/4 cup water
1 egg, well beaten
1/4 tsp salt
1/2 tsp baking powder
powdered sugar

Directions:
Directions:
Preheat oven to 375º. Put the butter, 1 cup flour and 1/3 cup sugar in a mixing bowl and using your hands or a large spoon, blend until the mixture is smooth. Pat the dough evenly over the bottom of a 9-inch pie pan. Bake about 25 minutes or until the crust is lightly golden. While the crust is baking, put the apricots and water into a skillet and turn the heat to high. When the fruit begins to bubble, turn the heat down to medium, stirring often so the fruit doesn't scorch. Cook until the fruit is thickened. Remove from the heat and let cool a little. Stir the egg into the apricots and blend well. Add up to 3/4 cup sugar (depending on how sweet the apricots are), the remaining 1/3 cup flour, salt and baking powder. Beat until all the lumps are gone. Spread the apricot mixture over the pie crust and bake about 25 minutes or until the topping is puffy. Remove and shake powdered sugar over the top. Cut into 8 wedges and serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
From Marion Cunningham's The Breakfast Book.

 

 

 

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