Delicious Apricot Sour Cream Pie Recipe
Welcome bakers! Get ready to satisfy your sweet cravings and impress your family and friends with my Apricot Sour Cream Pie Recipe. This recipe is the perfect balance between sweet and tangy, with creamy sour cream filling and the delicious apricot tartness. Trust me; it’ll be love at first bite.
I am thrilled to share this recipe with you because it’s one of my favorite pie recipes. It’s incredibly easy to make, and the results are always impressive. This pie is perfect for any occasion or celebration, from a family gathering to an upscale dinner party.
The crust recipe that I’ll be sharing is amazing because it includes both shortening and unsalted butter, creating a sturdy base that holds up wonderfully to the creamy sour cream filling and the fresh apricots. The filling ingredients of sugar, flour, salt, lemon juice, vanilla extract, sour cream, eggs, and slices of fresh gourmet apricots create a fantastic aroma in your kitchen sure to make mouths water.
So let’s get started with this apricot gem, shall we? Whip up this amazing pie and get ready for compliments!
Why You’ll Love This Recipe
Folks, let me tell you why this Apricot Sour Cream Pie will be your new favorite dessert recipe. First of all, who doesn’t love a good pie? It’s the epitome of comfort food and can bring back all those warm fuzzy feelings of childhood memories. But this isn’t just any pie – this is an Apricot Sour Cream Pie, layered with a velvety smooth sour cream filling and topped with juicy slices of fresh apricots.
But wait, there’s more! This gourmet apricot pie takes things up a notch by incorporating almond extract into the filling, giving it a subtle nutty flavor that pairs perfectly with the sweetness of the apricots. And let’s not forget about the crust, made with a combination of shortening and unsalted butter for the perfect balance of flakiness and buttery goodness.
And if that’s not enough to convince you, just think about how easy and versatile this recipe is. You can easily substitute in other fruits like peaches or berries depending on what’s in season, or even add a dollop of whipped cream or a drizzle of apricot jam on top for an extra touch of sweetness.
But don’t take my word for it – try it out for yourself and see why this Apricot Sour Cream Pie is sure to become a staple in your dessert rotation. Trust me, you won’t regret it.
Ingredient List
To make this apricot sour cream pie, you’ll need to gather all the necessary ingredients to ensure a successful path. The ingredient list mainly consists of two components – pie crust and filling, both of which are easiy available at your nearest supermarket.
For the Crust:
- 1/2 cup shortening
- 1/2 cup unsalted butter
- 2 cups flour
- 1 tsp salt
- 1/4 – 1/2 cup cold water
For the Filling:
- 1 cup sugar
- 3 tbsp flour
- Pinch of salt
- 2 eggs, separated
- 1 cup sour cream
- 1 tsp vanilla extract
- Juice from half of a lemon
- 16 apricots, halved and pitted
Note: You can substitute apricots with other fruits such as peach or apple per your preference.
Most of these items(more than 90%)are easy to find in any kitchen since they are basic ingredients. The rest you can grab whilst you visit the store. Once you have everything you need, it’s time to put on those aprons and get baking!
The Recipe How-To
Prepare the Crust
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Step 1: Make the crust by mixing two cups of flour with one teaspoon of salt, and cutting in 3/4 cup shortening and 1/4 cup unsalted butter until you have small pieces.
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Step 2: Add four to five tablespoons ice water one at a time while stirring with your hand until the mixture forms a dough.
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Step 3: Roll out the dough on a lightly floured surface, then transfer it to a 9-inch pie dish. Flute the edges as desired.
Prepare the Apricot Filling
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Step 1: Preheat your oven to 375°F.
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Step 2: Mix together one and three-quarter cups sugar, three tablespoons of flour, and a pinch of salt in a large bowl.
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Step 3: Beat in one cup sour cream, one egg, and one teaspoon of vanilla extract until well combined.
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Step 4: In a separate bowl, beat two egg whites until stiff peaks form. Fold them into the sour cream mixture.
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Step 5: Stir in two cups of peeled and chopped fresh apricots, and pour the mixture into the prepared crust.
Bake and Cool
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Step 1: Bake your pie for about 45 minutes, or until the filling is set and slightly golden brown on top.
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Step 2: Let your apricot sour cream pie cool for at least an hour before slicing it up.
Serve each slice with whipped cream or ice cream and sprinkle with powdered sugar if you prefer sweeter treats. Enjoy!
Substitutions and Variations
Exploring different substitutions and variations is the spice of life in baking. Finding a substitute sometimes results in a fail, but sometimes it leads to a new amazing discovery. Here are some substitutions and variations you can try with this apricot sour cream pie recipe:
– Shortening: If you don’t have shortening, fear not! You can substitute it with unsalted butter, and the result will be just as delicious.
– Pie crust: For an even more gourmet apricot pie, try using a puff pastry crust instead of the regular pie crust. However, keep in mind that it won’t hold up as well when slicing.
– Sour Cream: Don’t like sour cream? No problem. You can substitute it with plain Greek yogurt for a tangy yet milder taste. Alternatively, use cream cheese to replace the sour cream.
– Apricots: If fresh apricots aren’t available, you can use canned or frozen ones to make this pie.
– Lemon Juice: Lime juice is good for replacing lemon juice; you want some acidity to cut through the sweetness of the filling.
– Sugar: Brown sugar instead of white sugar adds a lovely extra depth of flavor to the filling.
– Eggs: For a lighter texture, replace one whole egg with two egg whites. This works especially well if you’re making mini pies and want them to be less dense.
– Almond Extract: Swap out the vanilla extract for almond extract if you’re a fan of nutty flavor; almond pairs nicely with apricots.
Experimenting with these substitutions and variations is what turns baking into an enjoyable adventure – there’s no telling what creative twist will come out.
Serving and Pairing
This apricot sour cream pie is a dessert masterpiece that will wow your guests. The pie can be served warm or chilled, depending on your preference. The beautiful golden crust encases the creamy and tangy filling, which is full of delicious chunks of fresh apricots.
When it comes to pairing this pie with beverages, there are several options that will complement its beautiful flavor profile. Some people prefer to serve it with coffee or tea, while others like to pair it with a glass of cold milk or a scoop of vanilla ice cream.
If you’re feeling particularly adventurous, why not try serving this apricot sour cream pie with a dessert wine? A sweet Riesling or Moscato would be the perfect match for the tangy and fruity flavors of the filling.
This pie is so versatile that it pairs well with different types of desserts too. If you’re looking for something more decadent, try pairing it with a slice of berry cheesecake or a cream slice. You could also try serving it alongside apple pie or peach pie for a delicious mix of flavors.
For an elegant touch, add some homemade apricot jam on top when serving the pie.
The possibilities are endless when it comes to pairing this gourmet apricot pie. Get creative and find your own perfect match!
Make-Ahead, Storing and Reheating
If you want to get ahead of the game, you can make this delicious Apricot Sour Cream Pie a day before serving it. Store it in your fridge until ready to serve. This way, all the flavors have time to mingle and you won’t have to rush during your busy day.
When you’re ready to reheat your pie, preheat the oven to 350°F (175°C) and place the pie on the middle rack. Bake for about 10-15 minutes or until warm through. Be careful not to overheat it or the filling may become runny.
Leftovers of this pie can be stored for up to three days in the fridge, as long as it’s covered tightly with foil or plastic wrap. However, keep in mind that sour cream pies tend to get watery over time, so try to consume them as soon as possible for maximum freshness.
If you don’t have an oven or prefer a different method of reheating, you can also use a microwave or stovetop. For microwaving, slice your desired amount and heat for around 30 seconds on high power. For stovetop reheating, place your slices in a pan and heat over low-medium heat until warm through.
So there’s no need to worry about eating cold pie leftovers anymore – now you know how to make it fresh and warm again!
Tips for Perfect Results
As a baker, I have learned some tips and tricks over the years that have helped me achieve the perfect pie every time. Here are my top tips to help you achieve the best results with this Apricot Sour Cream Pie Recipe:
1. Use chilled butter and shortening for the crust
When making the crust for this pie, it is important to use very cold, chilled butter and shortening. The colder the fat, the flakier your crust will be. This is because when your pie goes into the oven, the cold fat melts and produces steam which helps create flaky layers.
2. Pre-bake your crust
Don’t skip the pre-baking step! Pre-baking your crust helps prevent a soggy bottom, which can ruin a good pie. Be sure to prick the bottom of your crust with a fork before blind baking it.
3. Mix sour cream filling gently
To avoid toughening the sour cream filling, mix it gently just until combined. Overmixing can cause air bubbles to form, leading to cracks in your pie or an uneven texture.
4. Adjust sugar quantity according to taste
If you have a sweet tooth, feel free to increase the sugar quantity according to your taste preference. Similarly, if you prefer a more tart flavor in your pie, reduce the amount of sugar as per your liking.
5. Use fresh apricots
When making this recipe, use fresh apricots instead of canned ones if possible for maximum flavor and texture.
6. Let the pie cool before slicing
Resist cutting into the pie too soon after it comes out of the oven! Allow it to cool completely before slicing so that it can set properly and slice cleanly.
By following these tips, you’ll be able to create a perfectly indulgent Apricot Sour Cream Pie every time. Enjoy!
Bottom Line
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In conclusion, this apricot sour cream pie recipe is simply irresistible. The burst of flavors from the gourmet apricots mixed with the creamy sour cream filling creates a perfect balance that your taste buds will thank you for. The tender and flaky crust contributes to the pie’s majestic presentation.
What excites me most about this recipe is the flexibility it offers. You can make tasty substitutions, add variations, and still get an outstanding result. Whether you’re having a gathering with friends or just craving a sweet treat after a long day, this apricot sour cream pie recipe is perfect for all occasions.
My advice to you is to grab your apron and utensils right away and indulge in this delicious recipe. I guarantee that every effort invested in preparing it will be worth it. So, why not give this recipe a try today? You won’t be disappointed!
Apricot Sour Cream Pie Recipe
Ingredients
Filling
- 3/4 cup sugar
- 1/2-3/4 lb dried apricot
- 1 cup sour cream
- 2 tablespoons sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 3 eggs (separated)
Dough
- 1 1/3 cups flour
- 1/4 cup unsalted butter, cold
- 1/4 cup shortening
- 1/2 teaspoon salt
Instructions
- 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.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.