November 22, 2015

Apricot Cream Pie

Minnesota State Fair

Pie is difficult to perfect, but it saves heaps of time to start with a great recipe. This one won first place in the 2015 Gold Medal Flour Best Pie Contest at the Minnesota State Fair. It comes from Elaine Janas, a humble home cook  with thousands of award ribbons to her credit.

This pie will wow anyone who tastes it. It’s both creamy and dreamy!

Cyndi

 

 

Apricot-Cream Pie

 

Crust:

3 cups Gold Medal All-Purpose Flour

1 1/2 teaspoons salt

1 1/2 cups shortening

1 egg

1 tablespoons vinegar

5 tablespoons cold water

 

Cream Cheese Filling:

8 ounces cream cheese

1/3 cup sugar

1 egg

1 teaspoon vanilla

 

Apricot Filling:

1 1/4 cup chopped dried apricots

2/3 cup water

2 eggs

1/2 cup sugar

2 tablespoons flour

1/2 cup white corn syrup

2 tablespoons melted butter

1 tablespoon lemon juice

1 tablespoon lemon zest

 

For Crust: Combine flour and salt in a bowl. Cut in shortening until it is the size of small peas. Combine egg, vinegar, and water. Add to flour mixture, 1 tablespoon at a time. Toss with a fork. Gather together. Divide in half. Shape each half into a flat cake. Wrap and chill 30 minutes or more.

Preheat oven to 375 degrees F. Roll first portion of dough in a circle large enough to line a 9-inch deep pie pan.

For Cream Cheese Filling: Blend cream cheese filling ingredients until creamy. Spread over pastry.

For Apricot Filling: Combine apricots and water (adding more water if necessary to cover the fruit) in saucepan. Bring to a boil. Simmer three-five minutes or until water dissolves and fruit is tender. Cool slightly. Beat eggs. Add sugar, flour, syrup, butter, lemon juice, and lemon zest. Mix well. Stir into apricots. Spoon over cream cheese.

Roll out second portion of dough. Cut into 1/2-inch strips. Arrange in lattice pattern over filling. Flute edges. Bake 45-55 minutes. Cool completely to set before serving.

Recipe (adapted) from Elaine, Minnesota State Fair, Gold Medal Flour Best Pie Contest