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One 9-inch pieClassic CRISCO Single Pie Crust 1 cup dried apricots 1/4 cup slivered blanched almonds 3 eggs 1 teaspoon lemon juice 3/4 cup sugar 1 tablespoon all-purpose flour 1 cup creamed cottage cheese, sieved* 1/2 cup dairy sour cream Preheat oven to 425ºF. Line a 9-inch pie plate with pastry; set aside. Rinse and drain apricots; cut into small pieces and sprinkle over bottom of the unbaked pie shell. Sprinkle almonds over apricots. Combine eggs and lemon juice in a bowl; beat slightly. Blend sugar, flour, and salt. Gradually add to egg mixture, beating constantly. Add cottage cheese and sour cream; mix until blended. Pour over apricots and almonds in pie shell. Bake at 425ºF for 45 minutes or until a knife inserted near center of filling comes out clean. If the pie crust edges begin to brown too much during baking, cover them with strips of aluminum foil to prevent overbrowning. Cool thoroughly on a rack, then chill. Decorate each serving with sliced dried apricots and sheered almonds. *Force cottage cheese through sieve or colander until no lumps remain. |
