Best 4 Canned Apricot Pie Filling Recipes

CANNED APRICOT PIE FILLING

Steps:

• Wash and remove the pits on the apricots.
• Coarsely chop into small pieces.
• Combine apple juice, sugar, clear jel, and cinnamon in a dutch oven.
• Heat on medium, stirring occasionally, until it thickens and reaches a boil.
• Add the lemon juice and stir for about a minute.
• Add the coarsely chopped apricots and stir for 3-4 minutes.
• Immediately put into sterilized quart-size canning jars.
• Place in a canner with an inch of water over the tops and boil for 30 minutes.
• Preheat oven to 400 F degrees.
• Use two refrigerated pie crusts for a 9-inch pie plate.
• Place one pie crust as the bottom crust.
• Add one canned quart of apricots to the pie.
• Cover with second pie crust.
• Pinch edges together and cut slits in pie.
• Bake for 50 minutes until golden brown.
• If making hand pies, use the back of the hand pie maker to cut the hand pies.
• Fill each hand pie with 1/2 tablespoon of apricot pie filling.
• Pinch the pie together with hand pie maker.
• Brush each hand pie with egg wash and sprinkle with raw sugar.
• Bake for 15 minutes until golden brown.

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 PIE

Steps:

• 1. In a large saucepan, bring apricots and water to a boil. Cook for 10 minutes. Add sugar and cook another 5 minutes. Drain, reserving 1 cup of juice. Set aside.
• 2. Pour 1 cup reserved apricot juice into another saucepan and add cornstarch. Add salt and cook until mixture thickens, stirring frequently.
• 3. Arrange drained apricots in unbaked pie shell that has been placed in a 9-inch pie plate. Pour in thickened apricot juice. Dot with butter.
• 4. Cut top crust into lattice strips and arrange over pie. Flute the edges. Bake in a preheated 425-degree oven for 30 minutes.

IMPOSSIBLY EASY APRICOT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.