Best 6 Apricot Yogurt Cream Pie Recipes

YOGURT BERRY PIE

Steps:

• Heat oven to 300°F.
• Combine all crust ingredients in bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 15-20 minutes or until crust is evenly browned. Cool 30 minutes.
• Combine strawberries, sugar and yogurt in bowl.
• Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form. Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze 8 hours or overnight until firm.
• Remove from freezer 30 minutes before serving. Cut into wedges.

APRICOT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
• Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
• Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

APRICOT CREAM TART

Steps:

• Make dough:
• Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
• Make filling while dough chills:
• Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
• Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
• Bake tart shell:
• Put oven rack in middle position and preheat oven to 375°F.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
• Fill and bake tart:
• Reduce oven temperature to 350°F.
• Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.

APRICOT SOUR CREAM PIE

Steps:

• For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
• Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
• Turn it out onto a well-floured board.
• Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
• Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
• Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
• Separately beat the 3 egg whites until stiff and fold into sour cream filling.
• Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
• Brush any remaining exposed crust with the egg yolk.
• (Can make a top crust or lattice, if desired, by doubling dough recipe.).
• Bake st 350 degrees Fahrenheit for 25-30 minutes.

APRICOT YOGURT FOOL

Steps:

• Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
• Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

APRICOT YOGURT CREAM PIE

Steps:

• 1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.