Apricot Delight Pie
|All purpose flour/Unbleached flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
|Canned sweetened condensed milk||14 Ounce|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Canned apricot halves||17 Ounce, well drained|
|Apricot preserves||1⁄4 Cup (4 tbs), melted|
Heat oven to 375°F.
Lightly spoon flour into measuring cup; level off In medium bowl, combine flour and salt Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Sprinkle mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is moist enough to hold together Shape into a ball.
Flatten ball; smooth edges.
On lightly floured surface, roll into 10 1/2-inch circle.
Fit evenly in 9-inch pie pan.
Do not stretch.
Turn edges under; flute.
In small bowl, combine sweetened condensed milk, sour cream and egg.
Pour into pastry-lined pan.
Bake at 375°F. for 25 to 35 minutes or until just set Cool 10 minutes.
Arrange well-drained apricot halves over cooled rilling.
Brush with apricot preserves.
Refrigerate until serving time.
? MICROWAVE DIRECTIONS: Prepare pie crust, using microwave-safe 9-inch pie pan.
Prick crust generously with fork.
Microwave on HIGH for 6 to 8 minutes, rotating pan 1/2 turn every 2 minutes.
Crust is done when surface appears dry and flaky.
In 4-cup microwave-safe measuring cup, combine sweetened condensed milk, sour cream and egg.
Microwave on HIGH for 2 1/2 to 3 minutes, whisking once during cooking.
Cook until mixture starts to thicken.
Pour into cooked crust Microwave on MEDIUM for 3 to 4 minutes or until just set in center Cool 10 minutes.
Continue as directed above.