Apricot-Pear Pie

Name: Apricot-Pear Pie
Cuisine: United States
Ingredients: 3 tblsp. lemon juice; 1 c. dairy sour cream; 3 eggs; 2 tblsp. butter or margarine; Mace; 2 tsp. grated lemon peel; 1½ c. drained apricot halves (1 lb. can); Unbaked 9" pie shell; 2 tblsp. butter or margarine; 1 tblsp. flour; ¾ c. sugar; 1½ c. drained pear halves (1 lb. can)

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Apricot halves in the lemon-yellow custard look like small harvest moons

Ingredients

Unbaked 9" pie shell
1½ c. drained apricot halves (1 lb. can)
1½ c. drained

Americas
United States
Vegetarian
Pie

Method

Arrange fruits (thoroughly drained) in bottom of pie shell, saving out 6 apricot halves.
Combine sugar, flour and butter in bowl; blend in unbeaten eggs, beating well. Add sour cream, lemon juice and peel. Blend well.
Pour over fruit in pie shell. Arrange apricot halves, cut side down and evenly spaced, on filling. Sprinkle lightly with mace.