Apricot Sour Cream Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8-12
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
  • Turn it out onto a well-floured board.
  • Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
  • 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.
  • Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
  • Separately beat the 3 egg whites until stiff and fold into sour cream filling.
  • Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
  • Brush any remaining exposed crust with the egg yolk.
  • (Can make a top crust or lattice, if desired, by doubling dough recipe.).
  • Bake st 350 degrees Fahrenheit for 25-30 minutes.
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