Apricot Layer Pie

Name: Apricot Layer Pie
Yield: Makes 8 servings
Cuisine: United States
Ingredients: Crumb Walnut pie Shell; 1½ c. dried-apricot purée (1½ c. dried apricots); 1½ c. dried-apricot purée (1½ c. dried apricots); ½ c. granulated sugar; ¼ c. soft butter or margarine; ¼ c. soft butter or margarine; 1 egg; 2 c. sifted confectioners sugar; 1 c. heavy cream, whipped; 2 tblsp. fine graham cracker crumbs

Preparation info

Makes
8
servings

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Tart-sweet, extra-delicious pie you can make the day before serving

Ingredients

Crumb Walnut pie Shell
1½ c. dried-apricot purée (1½ c. dried apricots)

Americas
United States
Vegetarian
Pie

Method

Cook apricots in water to barely cover until very tender, about 1 hour, and drain thoroughly; stir to make a smooth purée. Then stir in granulated sugar. Cool.
Beat butter until creamy; beat in egg. Gradually add confectioners sugar and beat until smooth. Spoon into Crumb Walnut Pie Shell and spread to make a smooth layer.
Spoon apricot purée evenly ove