Apricot Sour Cream Pie

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 3/4 cup sugar
• 1/2-3/4 lb dried apricot
• 1 cup sour cream
• 2 tablespoons sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 3 eggs (separated)
• 1 1/3 cups flour
• 1/4 cup unsalted butter, cold
• 1/4 cup shortening
• 1/2 teaspoon salt

Recipe

• 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 add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
• 3 turn it out onto a well-floured board.
• 4 form it into a disk with your hands and let sit for 15-30 minutes before rolling.
• 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 blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
• 7 separately beat the 3 egg whites until stiff and fold into sour cream filling.
• 8 then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
• 9 brush any remaining exposed crust with the egg yolk.
• 10 (can make a top crust or lattice, if desired, by doubling dough recipe.).
• 11 bake st 350 degrees fahrenheit for 25-30 minutes.