Find the Iowa Egg Council on Pintrest Find the Iowa Egg Council on Facebook Find the Iowa Egg Council on Twitter Find the Iowa Egg Council on YouTube

Egglicious Dried Apricot Pie

Egglicious Dried Apricot Pie

Egglicious Dried Apricot Pie

Serving Size: 8

Nutritional Information:

Ingredients
Quantity

Directions

One unbaked 9-inch pastry shell - purchased or use the following recipe:


Crust:

1 1/3 cup flour
1/2 teaspoon salt
1/3 cup vegetable oil
3 tablespoons cold milk
Stir together flour and salt.  Pour cold milk into vegetable oil.  Stir well.  Pour this mixture into flour/salt mixture.  Stir together.  Shape into ball.  Roll out between two sheets of wax paper.

Filling:

1 1/2 cups very finely cut dried apricots
1 cup apricot nectar, divided
1/2 teaspoon ground coriander
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup butter, melted and cooled
3/4 cup white corn syrup
1/4 cup pure maple syrup
1/4 teaspoon salt
4 eggs

Place cut-up apricots in a small bowl.  Bring 3/4 cup apricot nectar to a boil.  Pour over cut apricots.  Add coriander and balsamic vinegar and salt.  Allow to stand 30 minutes.  Return to pan, add remaining 1/4 cup apricot nectar, bring just to boil, reduce temperature and simmer 7-8 minutes stirring occasionally.  Remove from heat. Cool to room temperature.

Using a hand beater or whisk, beat the eggs.  Add salt, butter and 2 syrups and beat until nicely blended.  Stir in apricot mixture.  Pour into unbaked pie shell.  Protect pie edges by placing on a metal pie ring.  Bake 350 degrees approximately 45-48 minutes.  Top should be nicely browned.  Cool to room temperature.  Refrigerate if any leftovers.  

MOBILE APP

Available for Download
@

Download our recipe app on the iPhone app store Download our recipe app on the Android palt store
Our Information

515.727.4701

Info@IowaEgg.org

8515 Douglas Avenue, Suite 9
Urbandale IA 50322

© 2014 Iowa Egg Council
Designed & Powered by Victory Enterprises, Inc.