Creamy California Apricot Pie (9" Pie)
1 cup (15 1/4 oz. can) California 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.
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Apricot Cake Using Apricot Purée
1 (15 1/4oz.) can California apricot halves, drained
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons butter, softened
7/8 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup low-fat milk
powdered sugar
Preheat oven to 350°F
Servings: About 10
Drain liquid from the apricots. Take 5-6 apricot halves and purée in blender or food processor until smooth to make 1/3 cup purée.
Finely chop the remaining apricots and set aside.
They will measure about 8 tablespoons.
Mix together the flour, baking powder, and salt. Set aside.
Cream the butter with the sugar. Add the 1/3 cup apricot purée and mix until smooth. Add the eggs, one at a time.
Stir in the vanilla. Alternately, stir in the flour mixture and
the milk, stirring until the batter is smooth.
Fold in the chopped apricots.
Pour the batter into a 9�?round cake pan that has been coated with cooking spray. Bake at 350°F for approximately 30 minutes. Test for doneness by inserting a toothpick into the cake.
When done, the toothpick comes out clean.
When cool, sprinkle with powdered sugar.
Recipe can also be used as a yellow cake recipe by
excluding the chopped apricots.
Note: The overall calorie content was reduced by 500
and the fat content cut by 55 grams by substituting the
apricot purée for all of the oil and a substantial amount
of the butter called for in the recipe.
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