If you love fruit pie, give the underrated apricot a try with this Brandy Apricot Ribbon Pie!
Dish Count :: 1 Pie Pan, 1 Stand Mixer with Whisk Attachment, Pie Weights
This is one of those recipes that I had my Ah-Haaa!! moment over, and it did not disappoint in that tastebud department either. In the photography department though – not my strongest stuff. This pie got me so excited, I mean I took off my Sunday morning yoga pants and trucked it to the antique store to get a new silver platter to show these slices off to you… And it flopped. The photos – not the pie.
I could blame it on the 4th of July holiday happiness hangover, but we kept it low key this year with just pool time, grill time and over eating time. So, sadly – this pie might not looks like a million bucks – but it really, REALLY does taste like it.
Raspberry Ribbon pies are like a thing in our family during the summer holiday, especially my bonus mom’s. It’s our go-to pie. But with the abundance of apricots right now, I wanted to bring these little fruits out of the shadows and give them a place to shine on their own… When I told my dad I was recreating the recipe, he flipped his lid. So I will have to bake another one for all of them next time I see them. Oh, darn.
Three layers of apricot bliss, kissed with brandy and topped with cream, if you haven’t ventured into the ribbon pie world, now is most definitely the time.
Brandy Apricot Ribbon Pie
Apricot Fruit Jam Filling
3 cups Apricot, roughly chopped for jam, and divided
1/4 cup Brandy
1 1/2 cup Sugar
1/4 cup Pectin
Apricot Cream Filling
3 Tbsp Apricot flavored Gelatin, or plain or another flavor if you choose
3 Tbsp Boiling Water
1/3 cup Apricot Jam puree, *from Jam step*
1 cup Heavy Cream
Whipped Cream Top
2 Tbsp Sugar
1 Tbsp Brandy
1 Pre-baked/Blind Baked Pie Crust
Prepare the pie crust by pre-baking it, by blind baking it. Use these directions if you need help. Cool the pie crust completely.
Apricot Jam Filling
In a sauce pan, bring 2 cups of the chopped apricots, sugar and brandy to a boil. Stir frequently. Add in the pectin and bring to a boil for about 2 additional minutes. Remove from the heat and press the apricots through a strainer to remove the large bits of apricot. The jelly will be smooth. Set aside to cool.
Reserve 1/3 cup of this for the Apricot Cream Filling layer.
When completely cool, add the remaining apricots into the cooled jam filling and stir to combine. Spread into the bottom of the cooled pie crust. Place in fridge to chill.
Apricot Cream Filling
Combine 3 Tablespoons of boiling water, and apricot gelatin stirring until the gelatin dissolves.
In a stand mixer with a whisk attachment, Add in the gelatin mixture, 1/3 cup of apricot jelly, and 1 cup of heavy whipping cream. Whisk the mixture until the cream is stiff. Spread the whipped apricot cream filling over the top of the apricot jam filling.
Cover the pie with plastic wrap and place in the fridge to chill for at least 3 hours.
Whipped Cream Topping
In the stand mixer with the whisk attachment, whip cream, sugar and brandy until stiff peaks form. Spread evenly onto the top of the pie. Flourish with creative swirls for decoration.
Recipe Adapted from America's Test Kitchen Blue Ribbon Desserts Raspberry Ribbon Pie