365 Days, 365 Recipes An Edible Odyssey Day 289 Cherry Apricot
1 14.5-oz. can pitted tart pie cherries, drained 2 15-oz. cans apricot halves, drained and quartered. Glaze 1 1/4 cup powdered sugar 1 tsp. vanilla 5 tsp. milk (or enough to make drizzling consistency) To make the crust, combine flour, sugar, and salt in a large bowl. Cut in the shortening with a pastry blender.
Mama Me Gluten Free ApricotCherry Slab Pie
Pour the cooled cherry pie filling into the pastry lined pie plate. Sprinkle the topping evenly over the filling, spreading it to the very edges of the pie to seal in the filling. Preheat the oven to 350 degrees F. Bake for 35 to 45 minutes, or until filling is bubbly, and the crust and topping are a deep, golden brown.
Mama Me Gluten Free ApricotCherry Slab Pie
Place in a large bowl. Zest the lime and juice it. Add it and the sugar, vanilla, cornstarch, cinnamon and salt to the apricot bowl. Mix to combine. Spread a handful of all purpose flour on the counter. Roll out the bottom crust on the floured work surface and place the pie dough in the bottom of the pie plate.
Cherry Apricot Slab Pie Simply So Good
1T. demerara sugar. Cover a large sheet pan with parchment. Heat the oven to 425°. Remove one piece of pie dough from the refrigerator. With a floured rolling pin on a lightly floured work surface roll out the bottom pie crust dough approximately 1/8" thick. Measure, cut and line a 9" pie pan with the dough.
Mama Me Gluten Free ApricotCherry Slab Pie
Bring bottom dough rectangle up and over edges of top rectangle; fold edges towards center of pan. Seal edges with tines of fork or crimp/flute as desired. Take cut out leaves or other designs, brush bottoms of the shapes with water, and arrange on top of pie as desired. Bake about 45 minutes or until top is golden.
Apricot Cherry Pie Cherry pie, Herbs, Apricot
Instructions. For pastry, in a large mixing bowl stir together the flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Lightly beat egg yolk in a glass measuring cup. Add enough milk to egg yolk mixture to make 3/4 cup total liquid, mix well.
Recipe Butter Love Apricot Cherry Pie SFGate
Wrap pastry around the rolling pin; unroll into a 15x10x1-inch baking pan (pastry will hang over edges of pan). 4. Preheat oven to 350. In a large bowl combine sugar and cornstarch. Stir in apricots and cherries. Spoon into the crust. 5. Roll the remaining dough into a 16x11-inch rectangle; place over fruit.
Fresh Apricot Cherry Pie Wine, Food & Friends
1 tablespoon sugar. For the crust: Stir together the flour and salt in a large mixing bowl. Add the butter cubes and gently toss with the dry ingredients until evenly coated. Using your fingertips.
Mama Me Gluten Free ApricotCherry Slab Pie
Step 1. Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough.
Recipe Apricotcherry pie Los Angeles Times
Prepping your apricot filling: Preheat Oven to 425˚F. 1. Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt. 2. Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl.
Mmm, mmm, summer pies SFGate
I grab a selection of fruit, know that the pie would pretty much make itself. The combination of apricots, cherries and plums really does sing all together. After eating AJ's awesome pizza, the warm apricot, sweet cherry and plum pie with a scoop of cold vanilla ice cream was like a good friend, waiting for us to come home.
Mama Me Gluten Free ApricotCherry Slab Pie
Apricot Cherry filling: Preheat oven to 375F degrees. In a large mixing bowl, combine apricots, cherries, cane sugar, and cornstarch. Stir to combine. Set aside. Roll out 1/2 of the pie dough into a large rectangle to fit a 9 x 13-inch baking sheet. Leave enough dough to have a bit of an overhang.
ApricotCherry Slab Pie What A Girl Eats
1 FOR STREUSEL: Whisk flour, brown sugar, cinnamon and salt to blend in medium bowl. Add almond paste and butter. Rub in with fingertips until mixture begins to clump together. Add almonds and work in with fingertips until well incorporated. Refrigerate until ready to use.
Apricot Cherry Slab Pie The Merchant Baker
Heat the oven to 400 degrees. In a large bowl, lightly toss together the apricots and cherries. Use the tip of a knife to scrape the seeds from the vanilla bean onto the fruit and toss to coat. In.
Elmwood Eats Apricot Cherry Pie
Filling. Preheat oven to 375 degrees F. Roll out the bottom crust on a floured surface then transfer to a 9-inch regular pie plate (affiliate link). Combine washed, pitted, and sliced apricots in a large bowl with the sugar, cornstarch, lemon juice, vanilla extract, and cinnamon.
Apricot and cherry pie stock image. Image of shortcrust 95763121
Wash and let dry about 2 pounds of apricots. Preheat the oven to 400 degrees. Split the fresh apricots in half and measure out about 5 to 6 cups. Put the apricot halves in a large mixing bowl. Add the sugar, flour, lemon juice, nutmeg and vanilla to the apricot halves. Mix well.