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Impossible Apricot Pie

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Submitted by jennskin

Impossible apricot pie: blend, pour, bake. Self-crusting custard pie with canned apricots and a glossy apricot-preserve glaze. Crustless and effortless.

YIELD

12 servings

PREP

15 min

COOK

45 min

READY

1 hrs

This is an impossible pie variation that uses canned apricots as the fruit and a final glossy apricot-preserve glaze on top. The “impossible” name refers to the self-crusting trick: blend all the ingredients, pour into a greased pie plate, and the buttermilk biscuit mix sinks during baking to form a soft, biscuit-like crust while the eggy custard rises and sets above it.

The blender does all the work. Buttermilk biscuit mix, sugar, butter, vanilla, eggs, drained canned apricots, and evaporated milk get blitzed for a minute until smooth. Pour, bake, glaze. Twenty minutes of hands-on time spread across the hour.

The apricot preserve glaze is what takes this from rustic to dinner-party. After the pie has cooled, melt half a cup of preserves in a small saucepan and brush across the surface. The glaze sets into a glossy, jewel-toned top that mirrors the apricots baked into the custard.

Use canned apricot halves in juice or light syrup, drained well. Heavy syrup pushes the pie too sweet; juice-packed apricots keep the flavor balanced.

Bake until a knife inserted at the center comes out clean. Forty minutes is the recipe estimate, but custard pies vary; start checking at 35.

Pro Tips

  • Use a 10-inch pie plate as called for, not a 9-inch. The recipe is sized for the larger plate; in a 9-incher it overflows.
  • Cool fully before glazing. A warm pie melts the glaze and turns it cloudy; a cool pie keeps the glaze glassy.
  • Strain the apricot preserves after melting if you want a perfectly smooth glaze. Pulp can clump on the surface.
  • Refrigerate after glazing for clean slices. Room-temp pie cuts soft and the glaze smears.

Variations

  • Substitute canned peaches for apricots and use peach preserves for the glaze for a peach version.
  • Add ½ teaspoon almond extract to the blender mixture for a stone-fruit-friendly almond aroma.
  • Sprinkle toasted sliced almonds over the glaze for crunch and a frangipane-style note.

Ingredients

1 237
CUP ML BUTTERMILK BISCUIT
mix *
¾ 177
CUP ML SUGAR
¼ 59
CUP ML BUTTER
softened
1 5
TEASPOON ML VANILLA EXTRACT
3 3
LARGE LARGE EGGS
17 491.3
OUNCES ML/G APRICOT
halves, canned, drained
12 346.8
OUNCES ML/G EVAPORATED MILK
½ 118

Directions

Heat oven to 350℉ (180℃). Grease a pie plate, 10 X 1½ inches.

Mix all ingredients except the preserves in a blender container until smooth, approximately 1 minute.

Pour into the pie plate. Bake until a knife inserted in the center comes out clean, about 40 minutes; cool completely.

Heat the preserves over low heat until melted. Spread over the pie; cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 134 42% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 61mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 15% Vitamin C 5%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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