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#7556: Recipe - Viennese Apricot Pie

Posted by: Melissa Dallas at 7:40 pm on Aug 13, 2007

I think this was originally from an old Farm Journal cookbook. It is oh, so good and VERY rich. Almost as rich as cheesecake.

1-1/2 C dried apricots
Cover with water,bring to a simmer and cook 10 min, adding 2 TBL sugar after 5 min. Drain,cool and cut into small pieces.
2 eggs, slightly beaten
2 C sour cream (I have used lite, but not the fat free)
1-1/2 C sugar
1/4 C flour
1/2 tsp salt


Beat well and stir in apricots
Pour into an unbaked 10" pie shell
Bake at 400 for 25 minutes

Meanwhile, mix together
1/3 C flour
1/2 C light brown sugar
Cut in 1/4 C (half a stick) butter until mixture resembles coarse crumbs
After pie has baked for 25 minutes, remove it from the oven and top with the crumb mixture. Continue baking for 20-25 more minutes until filling is set.
Cool to room temperature or chill before serving (with whipped cream of course!)