Best 3 Dutch Apricot Pie Recipes
Indulge in the tantalizing flavors of Dutch Apricot Pie, a culinary masterpiece that harmoniously blends sweet and tangy notes. This classic dessert features a flaky, golden crust enveloping a luscious filling of juicy apricots, perfectly balanced with a touch of almond extract and a hint of cinnamon. With three variations to choose from, this recipe caters to various preferences and skill levels. Embark on a delightful baking journey as you explore the traditional Dutch Apricot Pie, a simplified version using canned apricots, and a delectable gluten-free adaptation, ensuring everyone can savor this exquisite treat.
Here are our top 3 tried and tested recipes!
DUTCH APRICOT PIE
I freeze several bagfuls of apricots when they are in season, thinking of this pie all the while. At holiday time, there's nothing like a luscious taste of summer. The crunchy pecans in the topping make this dessert extra special.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust., In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling. , Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 431 calories, Fat 18g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 159mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
DUTCH APRICOT PIE WITH CRUMB TOPPING
You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?
Provided by Debber
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
- Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
- Pour filling into crust; set aside.
- Prepare topping: combine flour, sugar and nuts; stir in melted butter.
- Sprinkle topping over filling.
- Cover edges loosely with strips of foil (prevents burning).
- Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
- Cool on wire rack; serve warm.
- Store leftovers (hhahaha) in the fridge.
Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8
DUTCH APRICOT PIE WITH CRUMB TOPPING
This was my mother's recipe. Apricot heaven! It is Pennsylvania Dutch (German) even though Mom was Welch/Irish. :)
Provided by Kathie Carr
Categories Pies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Combine sugar and tapioca, add apricots and lemon juice. Toss to coat. Let stand for 15-20 minutes. Sprinkle 2 teaspoons of flour into bottom of pie crust to keep it from being soggy. Spread evenly over bottom of crust with your fingers. Pour filling into crust; set aside.
- 2. Prepare topping: Combine flour, sugar and nuts. Stir in melted butter. Sprinkle topping over filling. Cover edges of pie loosely with strips of foil (prevents burning). Bake for 15 minutes, remove foil. Continue baking for another 25-30 minutes (until golden brown, bubbly filling). Cool on wire rack. Serve warm. Store leftovers in the refrigerator.
Tips:
- Selecting ripe apricots: Choose firm, plump apricots with a deep orange color. Avoid any that are bruised or have blemishes.
- Preparing the filling: To easily remove the apricot pits, cut the apricots in half and twist the halves in opposite directions. You can also use a cherry pitter to remove the pits.
- Adding sugar to the filling: The amount of sugar you add to the filling will depend on the sweetness of your apricots. If they are very sweet, you may only need 1/2 cup of sugar. If they are less sweet, you may need to add up to 1 cup of sugar.
- Using a food processor: If you don't have a food processor, you can use a blender to make the streusel topping. Just be sure to blend the ingredients in short pulses so that you don't over-mix them.
- Baking the pie: Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Conclusion:
The Dutch Apricot Pie is a classic dessert that is perfect for any occasion. It is made with a flaky crust, a sweet and tangy apricot filling, and a streusel topping that adds a delicious crunch. With its beautiful presentation and amazing flavor, this pie is sure to be a hit with your family and friends. So next time you are looking for a special dessert to make, give this Dutch Apricot Pie a try. You won't be disappointed!
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