Apr 8, 2013

Apricot and Cutie pie

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This is my first attempt at making a gluten free pie. I’m not thrilled with the crust but the pie was good.

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First peel a bunch of cuties and peel more if you’re going to be eating then as you work. 

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In a pot add water and a few strawberries.

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Then add the juice from a can of apricot halves,

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and corn starch. Mix it together so there aren't any clumps.

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A teeny bit of cloves.

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Two teenys of nutmeg.
Over medium heat stir until thickening.


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Arrange cuties

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and apricot halves

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in the pie shells how ever you like.

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Pour the sauce over the fruit and let chill an hour or so before serving.

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For garnish you can peal one cutie carefully leaving the sections slightly connected at the bottom and place it on top of pie.

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Let chill an hour or so before serving.


Apricot and Cutie pie

Ingredients
  • Pre Baked gluten free pie shells
  • 8-10 Peeled and sectioned cuties
  • 1 can apricot halves in light syrup
  • 1- 1 1/2 cups water
  • 3/4 cup apricot light syrup
  • 3 table spoons maple syrup
  • 3-4 tablespoons non GMO corn starch
  • 1/4 cup sugar
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 4 frozen strawberries for color

In a pot add water and corn starch. Mix until smooth. Then add apricot syrup, cloves, nutmeg strawberries and sugar. Over medium heat stir until thickening.

Arrange the cuties and apricot halves in pie shell. Pour sauce over fruit and let cool a few hours or over night. Serve when set.

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