Apricot Layer Pie

posted by Becky 09-18-98 12:33 PM

From Farm Journal's Complete Pie Cookbook, 1965

Apricot Layer Pie

Crumb Walnut Pie Shell
1 1/2 cup dried apricots
1/2 cup granulated sugar
1/4 cup soft butter
1 egg
2 cup sifted confectioner's sugar
1 cup heavy cream
2 tbsp fine graham cracker crumbs

Cook apricots in water to barely cover until very tender, about 1 hour. Drain thoroughly. Stir to make a smooth puree.

Stir in granulated sugar and cool. Beat butter until creamy; beat in egg and gradually add confectioners sugar and beat until smooth.

Spoon into crumb walnut pie shell and spread to make a smooth layer.

Spoon apricot puree evenly over layer of confectioners sugar mixture spoon fluffy whipped cream over apricots, completely covering them.

Sprinkle on graham cracker crumbs. Refrigerate overnight or at least 4 hours. Makes 8 servings.

Crumb Walnut Pie Shell: Toss together and press over bottom and sides of 9" pie pan:

1 1/4 cup fine graham cracker crumbs
1/3 cup melted butter
1/3 cup chopped walnuts

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