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Fruit Compote Pie - Glorious Liqueurs
Author/Submitted by: New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris,
Formatted by Carolyn Shaw 3-96
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
Pie crust (9 inch) 1
cup
Dried apricots,
chopped
1
cup
Dried peaches,
or apples, chopped
6
ounces
Apricot nectar,
or peach nectar
1/4
cup
Peach or apricot liqueur 2
tablespoons
Dried cranberries,
cherries, or raisins
1
cup
Sour cream 1
Egg 1/3
cup
Sugar 2
tablespoons
Flour 1/2
teaspoon
Grated lemon peel 1
pinch
Nutmeg 1/2
cup
Flour 1/3
cup
Brown sugar, packed 1/2
teaspoon
Cinnamon 1/4
cup
Unsalted butter,
melted
1/4
cup
Pecans,
or walnuts, chopped
Directions:
1.
Prepare pie crust and crimp. chill at least 15 minutes.
2.
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.
3.
Preheat oven to 425F.
4.
Sour Cream Batter: Combine all ingredients until well blended; blend with filling and spoon into pie shell.
5.
Crumb Topping: Combine and scatter in an even layer on top of the filling.
6.
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.
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