The best delicious Apricot Sour Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Sour Cream Pie recipe today!
Hello my friends, this Apricot Sour Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Sour Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Apricot Sour Cream Pie.
What Makes This Apricot Sour Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Sour Cream Pie.
Ready to make this Apricot Sour Cream Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
FILLING
1 1/4 c Dried apricots
1 c Water
3 Whites
3/4 c Sugar
1 c Lite sour cream
1 tb Flour
1/2 ts Salt
1 ts Lemon juice
1 ts Vanilla
-CRUST-
8 Graham cracker squares;
-ground (squares 2-1/2″ x
-2-1/2″)
2 tb Sugar
Preheat oven to 350 degrees. Steam and cook apricots in 1 cup water for 10
minutes. Set aside to cool. In large bowl combine sour cream, sugar, flour,
salt, lemon juice and vanilla.Beat with electric mixer until well blended.
In a separate bowl, beat egg whites until stiff. Pour any remaining water
off apricots and puree. Combine puree with sugar and sour cream and mix.
Spray 9″ pie plate with non-stick cooking spray. Combine 2 tablespoons
sugar with graham crackers and mix. Cover the bottom of the pie plate with
graham cracker crumb mixture. Fold puree into egg whites and very gently
pour this mixture into pie plate. Bake at 350 degrees for 25-30 minutes.
Entire recipe makes 8 servings.
ULTRA LOW FAT
FROM SOME COOKBOOK!
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
8 Servings
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