Apricot Sour Cream Pie
"Russian Christmas' staple for years! Deliciously creamy with blanched apricots."
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 8-12
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
directions
- 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.
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RECIPE SUBMITTED BY
I love to experiment with new recipes, probably due to my science background, I'm always altering conditions. Nothing is more fun than inviting people over to eat the food I have put together!
