Unicorn (Unicorn@Indenial.com)
Sat, 10 Apr 1999 22:41:40 -0400
Thanks to reader Beverly for today's Groan-O-Meter buster:
In ancient Rome, deli workers were told they could eat anything they
wanted during the lunch hour, anything that is, except for the smoked
salmon. Thus were created the world's first anti-lox breaks.
Today's dessert recipe can be made with dried peaches, or any other
dried fruit.
Viennese Apricot Pie
2 eggs, lightly beaten
2 cups (500 ml) sour cream
1+1/2 cups (375 ml) granulated sugar
1/4 cup (60 ml) plus 1/3 cup (80 ml) all-purpose flour
1/2 tsp (2 ml) salt
1+1/2 cups (375 ml) dried apricots, plumped in
warm water, and cut into small pieces
1 unbaked 10 inch (25 cm) pie shell
1/2 cup (125 ml) brown sugar
1/4 cup (60 ml) butter or margarine
Whipped cream (optional)
Combine the eggs, sour cream, sugar, 1/4 cup (60 ml) flour, salt, and
almond extract, beating well. Stir in the apricots and pour into the
prepared pie shell. Bake in a preheated 400F (200C) oven for 25
minutes. Meanwhile, combine the 1/3 cup (80 ml) flour with the brown
sugar. Mix well, then cut in the butter until the mixture resembles
coarse crumbs. Remove the pie from the oven after 25 minutes and
sprinkle with the brown sugar mixture. Return the pie to the oven and
bake an additional 20 to 25 minutes, until the filling is set. Cool
to room temperature or serve chilled, with whipped cream if desired.
Serves 6 to 8.
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