How To make Fresh Apricot Pie
1 9" double pie crust
5 cups Apricot halves
2 teaspoons Lemon juice
3/4 cup Sugar
1/4 cup Flour
1/4 teaspoon Cinnamon
2 tablespoons Butter
Heat oven to 425. Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix. Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge. Bake at 425 for 35-40 min. pie Nutritional information: Serving size=1/6 Calories: 560 Sodium: 404 mg Fat: 27g
How To make Fresh Apricot Pie's Videos
Cooking Apricot Pie Filling
It's Home Canning Time!
My neighbor had too many apricots on their tiny 10ft tall tree, and everyone on the corner took home at least 10 lbs. I don't know what the others did, but we ate about 3 lbs fresh, I put about 3 lbs cleaned and quartered in the freezer for making marmalade or chutney, and 4 lbs made it into these jars with some Clear Gel as pie filling. I find that nothing zests up a plain peach pie like some tangy apricots. It's also good for cake filling and as a spread for pastries or toast.
Most important: Follow instructions from the National Center for Home Food Preservation's guidelines if you want to keep home canned things in your cupboards. You can get away with a lot of sloppy timing, measuring, and cooking temperatures if you stick it in the freezer or refrigerator and use it quickly, but it it's going to sit in a room temperature cupboard for months, or *gasp* years, you really need to follow the guidelines. Most states have an agricultural college that also has recipes and guidelines so get your instructions from a reputable source.
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HOW TO MAKE Apricot Pie
Would you like to make a unique pie recipe that incorporates apricots in it? Then follow the steps of this apricot recipe and learn how to make Apricot Pie!
APRICOT PIE STEP BY STEP RECIPE ON OUR WEBSITE HERE ????
Apricot Pie Recipe:
Step 1
First let’s mix together the butter, eggs and sugar. Add in the plain yoghurt and flour and mix it thoroughly.
Step 2
Pour the batter into a buttered baking pan and spread it evenly.
Step 3
Cut the pitted apricots.
You can find the rest steps and detailed description with images here ????
INGREDIENTS:
Flour
2 eggs
Plain yoghurt
2 tbsp sugar
Melted butter
8 apricots
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The team of Recipe Videos wishes you luck in making your Apricot Pie!
Gladys Buckler's Delicious Apricot Pie Recipe
Gladys Buckler's Delicious Apricot Pie Recipe
Who doesn't love a great piece of pie!
I am happy to share this video with you, of my mom, Gladys Buckler', making her delicious apricot pie.
We hope you enjoy the video!
#pie #welovepie #apricot
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Fresh Apricot Lattice Pie
Farm Fresh Apricot Pie Recipe: Taste the Essence of Summer!
Farm Fresh Apricot Pie Recipe: Taste the Essence of Summer!
Join us on a mouthwatering journey straight from our farm to your kitchen as we show you how to create the most delicious apricot pie you've ever tasted. Our sun-kissed apricots are bursting with flavor, and this homemade pie is the perfect way to savor the essence of summer. In this video, we'll share our tried and true recipe, complete with tips and tricks to ensure your apricot pie is a slice of heaven. From tree to table, experience the farm-to-fork joy with us as we bake this delightful apricot pie.
Don't forget to like, subscribe, and hit the notification bell to stay updated on all our farm-fresh recipes!
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#farmtotable
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#farmlife
Apricot Tart - Torta de Damasco
Apricot Tart - Torta de Damasco
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Summer Days!
Cooking in the South of France!
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Subscribe for more video recipes:
Follow me on Instagram:
Purchase my book : 'Cooking in the South of France - An Elegant View on Classic French Dishes'
ISBN-10: 1528913035
ISBN-13: 978-1528913034
AMAZON (UK)
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music: bensound.com
(see video for instructions)
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Serve 8 persons
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This recipe was adapted from the book:
L'École de la Pâtisserie’ By Le Cordon Bleu @Le Cordon Bleu Paris (publisher: LAROUSSE)
ISBN-10: 2035926475
ISBN-13: 978-2035926470
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1 springform 26 cm diameter
12 apricots, medium-large size each (fresh or in conserve)
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1 x recipe FRENCH PASTRY CRUST, check my recipe under:
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HAZELNUT CREAM:
60 g ground hazelnut
60 g sugar
60 g soft butter
1 egg
1 tsp flour
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20 g ground hazelnut
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CINNAMON MIXTURE:
25 g melted butter, at room temperature
1 egg
50 g sugar
½ tsp cinnamon
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icing sugar to sprinkle before serving
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Baking time:
(in a pre-heated oven)
15 minutes at 190°C (until the tart is golden brown)
40 minutes at 180°C (until fully cooked)
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Let cool completely before serving and add icing sugar.
You can keep this tart for up to 2 days in the refrigerator, but do not freeze it.
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PORTUGUES:
…………….
Torta de Damasco
Serve 8 pessoas
… ..
Esta receita foi adaptada do livro:
L'École de la Pâtisserie’ de Le Cordon Bleu (editor: LAROUSSE)
ISBN-10: 2035926475
ISBN-13: 978-2035926470
… ..
1 forma de mola de 26 cm de diâmetro
12 damascos, tamanho médio-grande cada
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1 x receita MASSA QUEBRADA, veja minha receita em:
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CREME DE AVELÃ:
60 g de avelã moída
60 g de açúcar
60 g de manteiga macia
1 ovo
1 colher de chá de farinha
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20 g de avelã moída
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MISTURA DE CANELA:
25 g de manteiga derretida, em temperatura ambiente
1 ovo
50 g de açúcar
½ colher de chá de canela
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açúcar de confeiteiro para polvilhar antes de servir
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Tempo de cozimento:
(em um forno pré-aquecido)
15 minutos a 190 ° C (até a torta ficar marrom dourada)
40 minutos a 180 ° C (até estar totalmente cozido)
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Deixe esfriar completamente antes de servir e acrescente o açúcar de confeiteiro.
Você pode manter esta torta por até 2 dias na geladeira, mas não congele.