Apricot Pie 1 Recipe

      1    9" pie shell,Unbaked
           **filling
      2 c  dried apricots,diced
  1 1/2 c  water
  1 1/4 c  sugar
      3 T  flour
    1/2 t  salt
      3    egg yolks,beaten
      2 T  butter
      2    bananas
           **Meringue
      3    egg whites
    1/4 t  cream of tartar
      6 T  sugar
    1/2 t  vanilla extract

Combine apricots & water in a saucepan.  Bring to a boil, reduce
heat, cover & simmer 10 minutes or until tender.  Combine the sugar,
flour & salt; stir into apricots.  Bring to a boil and cook 2 minutes,
stirring constantly or use a double boiler.  Stir some of the hot
mixture into the beaten egg yolks, then return warmed egg yolks to hot
mixture & cook for a few minutes until thickened.  Remove from heat,
stir in butter & allow to cool.

Prehat oven to 350 degrees.

Slice bananas and arrnage in bottom of pie shell.  Top with apricot
mixture.

Prepare meringue.  Whip egg whites until frothy.  Beat in cream of
tartar and continue beating until peaks start to form.  Beat in sugar,
1 TBSP at a time, then beat in vanilla.  Spread meringue over filling,
sealing to edge of pastry.  Bake for 12  10 15 minutes, until meringue
is golden brown.

Champaign County Fair

Apricot Tea Tart
 
     
 
  1 1/2 c  dried apricots,chopped
    1/2 c  orange juice
      2 ea eggs
    1/2 c  sugar
      2 T  flour
    1/2 c  light corn syrup
      2 T  butter,melted
      1 t  vanilla
     15 oz pillsbury refrigerated pie
           -crust
           **cream cheese filling**
      3 oz cream cheese,softened
    1/4 c  sugar
      1 T  flour
    1/3 c  sour cream
      1 ea egg
           **topping**
      1 t  orange juice
      1 t  sugar

Put one pie crust in a 10" tart pan.  Press in pan; trim if
necessary.  Heat oven to 375.  In a medium saucepan, combine apricots
and 1/2 cup orange juice; bring to a boil.  Reduce heat to low; simmer
uncovered 1 to 2 minutes.  Cool slightly.  Reserve 1 tablespoon apricot
mixture for the cream cheese filling.  Beat 2 eggs in a small bowl;
reserve 1 teaspoon for the topping.  Stir remaining beaten eggs, 1/2
cup sugar, 2 tablespoons flour, corn syrup, and vanilla into apricot
mixture in saucepan.  Mix well.  Spoon into crust lined tart pan.

In a small bowl, combine all cream cheese filling ingredients and
reserved 1 tablespoon apricot mixture; beat at medium speed until well
blended.  Spoon over apricot filling.  Heat cookie sheet in oven 10
minutes.  Meanwhile, make a lattice top or any other crust design.  In
a small bowl, combine orange juice and reserve 1 teaspoon beaten egg;
blend well.  Gently brush on crust; sprinkle with sugar.  Place tart on
preheated cookie sheet.  Bake at 375 for 45 to 55 minutes or until
crust is golden brown.  Cover edges of crust with strips of foil to
prevent excessive browning.  Cool; remove sides of pan.  Store in
refrigerator.