FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

APRICOT PIE

(9" Pie)

1 cup (15 1/4 oz. can) apricot halves and syrup
1 package (3 1/2 oz.) vanilla pudding and pie filling mix
1  1/2 cups undiluted evaporated milk
1 beaten egg yolk
9-inch baked pie shell
2 teaspoons cornstarch
1/4 cup toasted sliced almonds


Drain apricots, reserve syrup.

Place pudding mix in medium saucepan. Gradually stir in evaporated milk, 1/2 cup syrup, and egg yolk.
Cook over medium heat. Stir constantly until mixture boils.

Chop 1/2 cup apricots; stir into pudding.

Pour into pie shell. Chill.

Combine 2/3 cup syrup (add water if necessary) and cornstarch. Cook over medium heat. Stir constantly until mixture boils 1 minute.

Cut remaining apricots into thirds lengthwise.
Arrange slices over pudding.

Spoon glaze over pie.
Sprinkle almonds around edge. Chill.


Apricot Producers of California www.apricotproducers.com 
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages