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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
2 (6-ounce) packages dried apricots |
1/2 cup water |
1/4 cup almond liqueur |
1 cup sugar |
1/4 cup butter or margarine, softened |
1 teaspoon vanilla extract |
1 (15-ounce) package refrigerated piecrusts |
1 large egg |
1 tablespoon water |
3 tablespoons sugar |
Directions:
1. Bring first 3 ingredients to a boil in a small saucepan over medium heat. Cover, reduce heat, and simmer 10 minutes. Remove from heat; let stand 10 minutes.
2. Process apricot mixture, 1 cup sugar, butter, and vanilla extract in a food processor 1 to 2 minutes or until smooth, stopping to scrape down sides. Cool.
3. Roll 1 piecrust to press out fold lines. Cut 6 (4-inch) circles from pastry, rerolling as necessary. Brush edges of circles with water. Spoon about 2 tablespoons apricot mixture in center of each circle. Fold circles in half, pressing edges to seal. Place on a lightly greased baking sheet. Repeat procedure with remaining piecrust and filling. Stir together egg and water; brush over pies. Sprinkle evenly with 3 tablespoons sugar.
4. Bake at 425° for 20 minutes or until golden.
5. *1/4 cup water and 1/4 teaspoon almond extract may be substituted for almond liqueur.
6. Note: Pies may be baked ahead and frozen.
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