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    You are in: Home / Recipes / Apricot Sour Cream Pie Recipe
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    Apricot Sour Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Erin K. Brown's Note:

    Russian Christmas' staple for years! Deliciously creamy with blanched apricots.

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    Ingredients:

    Serves: 8-12

    Yield:

    pie

    Units: US | Metric

    Filling

    Dough

    Directions:

    1. 1
      For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
    2. 2
      Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
    3. 3
      Turn it out onto a well-floured board.
    4. 4
      Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
    5. 5
      Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
    6. 6
      Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
    7. 7
      Separately beat the 3 egg whites until stiff and fold into sour cream filling.
    8. 8
      Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
    9. 9
      Brush any remaining exposed crust with the egg yolk.
    10. 10
      (Can make a top crust or lattice, if desired, by doubling dough recipe.).
    11. 11
      Bake st 350 degrees Fahrenheit for 25-30 minutes.

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    Nutritional Facts for Apricot Sour Cream Pie

    Serving Size: 1 (90 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 424.1
     
    Calories from Fat 179
    42%
    Total Fat 19.9 g
    30%
    Saturated Fat 9.1 g
    45%
    Cholesterol 99.9 mg
    33%
    Sodium 344.6 mg
    14%
    Total Carbohydrate 57.4 g
    19%
    Dietary Fiber 2.6 g
    10%
    Sugars 38.2 g
    153%
    Protein 6.2 g
    12%

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