Fruit Compote Pie- Glorious Liqueurs
Yield
servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| Fruit compote | |||
| 1 | cup |
apricots
dried, chopped |
*
|
| 1 | cup |
dried peaches
or dried apples, chopped |
*
|
| 6 | ounces |
apricots
or peach nectar |
|
| ¼ | cup |
peaches
or apricot liqueur |
*
|
| 2 | tablespoons |
cranberries
dried, cherries, or raisins |
|
| Sour cream batter | |||
| 1 | cup |
sour cream
|
|
| 1 | each |
eggs
|
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
lemon zest
grated |
|
| 1 | pinch |
nutmeg
|
*
|
| Crumb topping | |||
| ½ | cup |
all-purpose flour
|
|
| ⅓ | cup |
brown sugar
firmly packed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | cup |
butter
unsalted, melted |
|
| ¼ | cup |
pecans
or walnuts, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| Fruit compote | |||
| 237 | ml |
apricots
dried, chopped |
*
|
| 237 | ml |
dried peaches
or dried apples, chopped |
*
|
| 173.4 | ml/g |
apricots
or peach nectar |
|
| 59 | ml |
peaches
or apricot liqueur |
*
|
| 3E+1 | ml |
cranberries
dried, cherries, or raisins |
|
| Sour cream batter | |||
| 237 | ml |
sour cream
|
|
| 1 | each |
eggs
|
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
lemon zest
grated |
|
| 1 | pinch |
nutmeg
|
*
|
| Crumb topping | |||
| 118 | ml |
all-purpose flour
|
|
| 79 | ml |
brown sugar
firmly packed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 59 | ml |
butter
unsalted, melted |
|
| 59 | ml |
pecans
or walnuts, chopped |
|
Directions
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 425℉ (220℃).
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 350℉ (180℃). and continue baking 20 to 25 minutes until crumbs are golden brown and filling is almost set.
Serve at room temperature.
