Recipe By : New Country Fare: Glorious Liqueurs, Mary Aurea Morris
Serving Size : 6 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pie crust (9")
Fruit Compote:
1 c Dried apricots -- chopped
1 c Dried peaches and/or apples --
- chopped
6 oz Apricot or peach nectar
1/4 c Peach or apricot liqueur
2 tb Dried cranberries, cherries, or
- raisins
Sour Cream Batter:
1 c Sour cream
1 Egg
1/3 c Sugar
2 tb Flour
1/2 ts Lemon zest -- grated
1 pn Nutmeg
Crumb Topping:
1/2 c Flour
1/3 c Brown sugar -- firmly packed
1/2 ts Cinnamon
1/4 c Unsalted butter -- melted
1/4 c Pecans or walnuts -- chopped
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°F.
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°F and continue baking 20 to
25 minutes until crumbs are golden brown and filling is almost set.
Serve at room temperature.
