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Apricot Buttermilk Pie
Ingredients
  • subheading: For the Crust:
  • ½ cup (4 ounces) cold unsalted butter, cut into small cubes
  • 1 ½ cups all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • ⅓ cup cold buttermilk
  • subheading: For the Filling:
  • 8 ounces dried apricots
  • ½ cup hot water
  • 2 tablespoons bourbon (optional, but delicious)
  • ¾ cup sugar
  • 1 teaspoon lemon zest
  • 3 large eggs
  • 2 Tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted until browned
  • 1 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • subheading: For the Topping:
  • ½ cup sour cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons dried apricot puree, reserved from apricots above
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