Apricot Sour Cream Pie -- Quad-Cities Online Recipe Book
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Apricot Sour Cream Pie

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Easy, delicious and beautiful. It is good warm or chilled. Store in refrigerator.

Ingredients

PASTRY:
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter-flavored shortening
1 tablespoon juice
3-4 tablespoons ice water
FILLING:
3 cans (16 ounces each) apricot halves, well drained
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup sour cream
1/2 teaspoon almond extract
TOPPING:
1 cup flour
3/4 cup sugar
1/2 cup butter

Instructions

In large bowl, combine flour and salt. Cut in half of the shortening until mixture resembles coarse crumbs. Cut in the remaining shortening until mixture is the size of peas. Mix lemon juice and water. Sprinkle over flour mixture. Knead pastry lightly and quickly with fingertips until pastry clears the bowl. Divide and form into 2 flat rounds. Wrap in plastic. Chill 30 minutes. TO MAKE FILLING: Combine sugar, cornstarch and salt. Stir in sour cream. Blend well. Stir in almond extract. Add apricots and toss gently until coated. Roll out one round of chilled pastry. Fit into a 9-inch pan. Flute edges. Place filling in pie shell. Cover edges with foil. Bake in 375 degree oven for 25 minutes. Prepare topping. To make topping: Combine flour and sugar. Cut in the butter using a pastry blender until mixture is crumbly. Remove foil from pie. Sprinkle topping evenly over pie. Return to oven and bake 25 minutes more. Cool pie on wire rack. Serve warm or chilled.

Nancy Means
Aledo



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