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Apricot: Viennese Apricot Pie
posted by Becky 01-31-101 1:25 PM
Viennese Apricot Pie
unbaked 9 1/2 to 10-inch pie shell
2 eggs, slightly beaten
2 cups sour cream
1 1/2 cups sugar
1/4 cup flour
1/2 tsp. salt
4 drops almond extract
1 1/2 cups dried apricots
Crumbly Topping:
1/2 cup light brown sugar
1/3 cup flour
1/4 cup butter or margarine
Combine brown sugar and flour, mixing well. Cut in butter or margarine until mixture resembles coarse crumbs.
Combine eggs, sour cream, sugar, flour, salt and almond extract; beat with rotary beater until blended. Stir in apricots, cooked, drained and cut in small pieces. Pour mixture into pie shell.
Bake in hot oven at 425 degrees for 25 minutes. Remove from oven and sprinkle with Crumbly Topping.
Return to oven and continue baking 20 to 25 minutes or until filling is set. Cool to room temperature or chill before serving.
Best if served with a light meal as this is very rich or cut in small pieces.
