{"id":1550,"date":"2023-04-11T03:55:23","date_gmt":"2023-04-11T03:55:23","guid":{"rendered":"https:\/\/grub.fairgomate.net\/?page_id=1550"},"modified":"2023-04-11T03:55:23","modified_gmt":"2023-04-11T03:55:23","slug":"apricot-pie","status":"publish","type":"page","link":"https:\/\/grub.fairgomate.net\/index.php\/apricot-pie\/","title":{"rendered":"Apricot Pie"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1551 size-thumbnail\" src=\"https:\/\/grub.fairgomate.net\/wp-content\/uploads\/2023\/04\/apricotpie-1-150x140.jpg\" alt=\"\" width=\"150\" height=\"140\" \/><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n1 Packet Puff Pastry dough defrosted<br \/>\n900 Gr &#8211; 1 Kg Apricots<br \/>\n150 Gr Brown Sugar<br \/>\n1 Tbsp Flour<br \/>\n1 Tbsp Cornstarch<\/p>\n<p><strong>Creamy Filling:<\/strong><br \/>\n115 Gr Softened Cream Cheese<br \/>\n\u2153 cup brown Sugar<br \/>\n1 Tsp Vanilla Extract<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>1 Place the apricots into simmering water for a few minutes until the skins are able to be peeled off.<br \/>\n2 Peel and remove the seed from the apricots and place them in a bowl with the sugar, cornstarch and flour.<br \/>\n3 Place your first Puff Pastry sheet that&#8217;s been slightly rolled out to fit the pan and fill it with the apricot mixture.<br \/>\n4 Top it with the second sheet on pastry dough and brush it lightly with egg and sprinkle with sugar.<\/p>\n<p>Bake this on a very hot preheated oven that&#8217;s 230\u2103 for about 45 minutes until top is crisp and golden brown.<\/p>\n<p><strong>Pie Maker Method:<\/strong><\/p>\n<p>1 Place the Apricots into simmering water for a few minutes until the skins are able to be peeled off.<br \/>\n2 Peel and remove the seed from the Apricots<br \/>\n3 Return Apricots to pot and simmer until tender 4 &#8211; 5 minutes.<br \/>\n4 Strain Apricots and place them in a bowl with the sugar, cornstarch and flour.<br \/>\n5 Place base Puff Pastry sheet into the pie maker and fill it with the Apricot mixture and Cream Filling.<br \/>\n6 Place the top Pastry sheet on top and close the top cover and cook for 10 &#8211; 15 minutes.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/1w4qDpdmNVg\" width=\"640\" height=\"359\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 Packet Puff Pastry dough defrosted 900 Gr &#8211; 1 Kg Apricots 150 Gr Brown Sugar 1 Tbsp Flour 1 Tbsp Cornstarch Creamy Filling:&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[72],"class_list":["post-1550","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=1550"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/1550\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=1550"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=1550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}