*  Exported from  MasterCook  *

                           Viennese Apricot Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          dried apricots
   1 1/2  cups          plus
   2      tablespoons   granulated sugar -- divided
   2                    eggs -- slightly beaten
   2      cups          sour cream
     1/4  cup           plus
     1/3  cup           all-purpose flour -- divided
     1/2  teaspoon      salt
   4      drops         almond extract
   1                    10-inch pie shell -- unbaked
     1/2  cup           packed light brown sugar
     1/4  cup           butter or margarine -- (1/2 stick)
                        whipped cream -- optional

In saucepan, combine dried apricots with water to cover;
 simmer for about 10 minutes, adding 2 tablespoons sugar after 5 minutes.
 Drain well; cut into small pieces. Preheat oven to 400 degrees.

 Combine eggs, sour cream, remaining 1 1/2 cups sugar, 1/4 cup flour,
 salt and almond extract. Beat well with rotary beater. 
Stir in apricots.

 Pour mixture into pie shell; bake for 25 minutes.

 Meanwhile, combine remaining 1/3 cup flour with brown sugar;
mix well. Cut in butter until mixture resembles coarse crumbs. 
After pie has baked for 25 minutes, remove from oven 
and sprinkle well with crumbly mixture.

 Return pie to oven; continue baking for 20 to 25 minutes or until filling is set.
 Let cool to room temperature or chill before serving. 
Garnish with whipped cream.

                   - - - - - - - - - - - - - - - - - -