Fruit compote pie - glorious liqueurs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" pie crust | |
| 1 | cup | Dried apricots, chopped |
| 1 | cup | Dried peaches and/or apples, |
| Chopped | ||
| 6 | ounces | Apricot or peach nectar |
| ¼ | cup | Peach or apricot liqueur |
| 2 | tablespoons | Dried cranberries, cherries |
| Or raisins | ||
| 1 | cup | Sour cream |
| 1 | Egg | |
| ⅓ | cup | Sugar |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Grated lemon peel |
| pinch | Nutmeg | |
| ½ | cup | Flour |
| ⅓ | cup | Brown sugar, firmly packed |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Unsalted butter, melted |
| ¼ | cup | Pecans or walnuts, chopped |
Directions
FRUIT COMPOTE
SOUR CREAM BATTER
CRUMB TOPPING
Prepare pie crust and crimp. chill at least 15 minutes.
Bring apricots, peaches, nectar and liqueur to a boil; reduce heat and simmer 10 minutes. Stir in cranberries and continue to cook until fruit is soft and liquid is absorbed. Remove from heat and let stand while preparing rest of pie.
Preheat oven to 425F.
Sour Cream Batter:
Combine all ingredients until well blended; blend with filling and spoon into pie shell.
Crumb Topping:
Combine and scatter in an even layer on top of the filling.
Bake pie 15 minutes; reduce heat to 350F. and continue baking 20 to 25 minutes until crumbs are golden brown and filling is almost set.
Serve at room temperature.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..