Open-Face Apricot Pie
1 pie crust, frozen or made from your favorite recipe
2 Lbs (1 Kg) fresh or canned apricot halves, drained
1 1/2 cups (375 ml) apricot jam or preserves
1/2 cup (125 ml) sugar
2 Tbs (30 ml) melted butter
1/2 cup (125 ml) hot water
1/2 cup (125 ml) cognac (optional, substitute water)
Bake the pie crust in a 9-inch (22 cm) pie pan for about 15 minutes in a
preheated 350F (180C) oven, until it is about half baked. Spread about 2
tablespoons (30 ml) of the apricot jam over the bottom of the pie crust
in a thin layer. Add the apricots and sprinkle them with the sugar and
drizzle with the melted butter. Return to the oven for an additional 20
minutes. Dissolve the remaining jam in the hot water and add the cognac.
Pour this mixture over the apricots as soon as the pie is removed from
the oven and allow to cool to room temperature before serving. Makes one
9-inch (22 cm) pie.
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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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