How To make Raspberry Apricot Pie
10 oz Frozen raspberries
32 oz Apricot halves
1/4 c Flour
3/4 c Sugar
1/8 ts Salt
2 tb Butter
1/2 ts Almond extract
2 Crust pastry
Defrost, drain raspberries and save 1/2 cup juice. Place drained apricots in pie crust. Spoon raspberries over apricots and pour juice over the top. Mix sugar, flour, and salt together and sprinkle over berries. Dot with butter and sprinkle on extract. Cover with top crust and sprinkle with sugar. Bake at 400 degrees for 50-60 minutes - watch carefully. You may substitute 2 1/2 cup fresh blackberries and 5 fresh peaches for raspberries and apricots. Increase sugar to 1 cup. Serves 6-8.JM. Parish Patch Farm & Inn Normandy, Tennessee -----
How To make Raspberry Apricot Pie's Videos
How to Make a Very Delicious Apricot Pie
This is really very tasty.
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Recipe:
Apricots 0.5 kg
200 grams of butter
Sugar 200 grams
Vanilla
3 Eggs
Baking powder 2 teaspoons or
(1 teaspoon of baking soda and vinegar)
400-500 grams of flour
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Step by step peach and apricot pie – Savory
It’s important to keep all your ingredients cool and avoid handling the dough too much.
Ingredients
2½ cups all-purpose flour
2 tsp granulated sugar
½ tsp kosher salt
2 sticks (8 oz) cold unsalted butter
½ cup ice water
2 lbs ripe peaches
1 lb ripe apricots
1 lemon
¾ tsp ground cardamom
1½ tsp vanilla extract
1 cup granulated sugar
¼ cup cornstarch
¹⁄ 8 tsp kosher salt
1 tbsp heavy whipping cream
1 tbsp granulated sugar
Crust
In a large bowl, blend together the dry ingredients. Cut the butter into pieces. Add the butter and using your hands, a pastry blender or fork, blend until the mixture resembles coarse crumbs. Add the ice water, using your hands to mix the dough just until it just comes together in a ball.
Refrigerate
Gather the dough into two balls, shape into flattened disks and wrap each in cling wrap; refrigerate for at least 1 hour (up to 2 days). On a lightly floured surface, roll out one of the dough disks into a 12-inch round.
Center the dough on a 9-inch pie plate, press it into the edges and use a paring knife or scissors to trim any dough that is hanging over the edge of the pan.
Filling
Cut the peaches and apricots into 1-inch slices. Squize the lemon. In a large bowl, combine the peaches, apricots, cardamom, lemon juice, vanilla, sugar, cornstarch, and salt and toss to mix completely. Mound the peach-apricot mixture into the prepared crust.
Stars
On a lightly floured surface, roll out one of the dough disks to a 15-inch round. Use a star-shaped cookie cutter to cut the dough into individual stars. Layer the cut-outs over the filling in an overlapping pattern until the entire pie is covered. Transfer the pie to the freezer and freeze for one hour.
Preheat the oven to 375°F. Remove the pie from the freezer and brush the top crust lightly with heavy cream; sprinkle with the reserved 1 tbsp sugar. Place the pie on a rimmed baking sheet. Bake until the crust is golden, peaches are tender and juices bubbling, about 1 hour, 30 minutes.
Transfer the pie to a cooling rack and cool completely. Serve at room temperature. That’s how you make step-by-step peach and apricot pie.
Visit our website for more Savory recipes, videos and tips: fast, fresh and easy.
Cooking with Rita - How to Make Apricot Pie
A chapter in the upcoming Mama's Secret Recipes II by Zillion Media. How to make Apricot Pie with Rita.
Super Simple Raspberry & Peach Tart | Ep. 1266
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Apricot Jam Bars Recipe
Orna Purkin of OrnaBakes.com shows how to make easy and delicious South African Apricot Jam Cookie Bars.
Get the recipe:
1/26/21 update: I prefer grating/crumbling half the cold dough into the pan and pressing down gently and use a little of the second half of dough to fill in any holes. (See recipe link above) This makes a lighter, crisper texture.
You can use raspberry, strawberry, or any other jam or preserves. The tartness of the jam balances the sweetness of the buttery cookie.
In South Africa these were called farfel biscuits because the grated dough looks like little pellets or flake-like noodles. Adapted from The New International Goodwill Recipe Book.
Bake in a round pan and slice into wedges to make it more like a cake.
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How To Make a Fruit Tart Recipe with Best Cream
Learn how to make a Fruit Tart from scratch with the best Sweet Tart Crust and easy Pastry Cream.
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►Crust Tart Recipe:
►Pastry Cream Recipe:
►4 cups fresh fruit or berries (Strawberries, blueberries, raspberries, blackberries, etc)
►1/3 cup Apricot Preserves with 1 Tbsp water
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0:00 Intro
0:54 How to make pastry cream
2:56 How to make the tart crust
5:07 Filling the crust with cream
5:38 How to arrange fruit on the tart
6:31 Apricot preserves spread
7:20 Taste test
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