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Banana Apricot Pie

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Ingredients
  Pastry 1 (For Single-Crust Pie)
  Dried apricots 2 Cup (32 tbs), snipped
  Water 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 3
  Butter/Margarine 2 Tablespoon
  Bananas 2 Medium, thinly sliced
  Meringue 1⁄2 Cup (8 tbs) (For Pie)
Directions

Line a 9-inch pie plate with prepared and rolled out pastry.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes.
Cool.
For filling, in saucepan combine apricots and water.
Cover and simmer 10 minutes or till tender.
Combine sugar, flour, and salt; stir into apricot mixture.
Cook and stir till thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return mixture to saucepan; cook and stir 2 minutes more.
Remove from heat.
Stir in butter.
Arrange bananas in baked pastry shell; pour hot apricot mixture atop.
Make Meringue for Pie using the 3 reserved egg whites.
Spread meringue over hot filling; seal to edge.
Bake in 350° oven for 12 to 15 minutes.
Cool.
Cover; chill to store.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot

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