Apricot Custard Pie
|Pastry||1 (For Single Crust Pie)|
|Dried apricots||1 Cup (16 tbs), snipped|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Buttermilk||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; do not prick.
Bake in 450° oven for 5 minutes.
Cool on rack.
For filling, in small saucepan cover snipped apricots with water 1 inch above the fruit.
Cover; bring to boiling.
Reduce heat and simmer for 15 to 20 minutes; drain well.
Stir the 1/4 cup sugar into drained apricots.
Cool mixture slightly.
In mixing bowl combine beaten eggs, buttermilk, the 1/2 cup sugar, and salt; mix well.
Spread apricot mixture evenly in bottom of the partially baked pastry shell.
Place pie shell on oven rack.
Carefully pour buttermilk filling over apricot layer.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 20 minutes.
Remove foil; bake for 25 to 30 minutes more or till nearly set.
(Pie appears soft in center but becomes firm after cooling.) Cool pie thoroughly on rack before serving.
Cover; chill to store.