Sour Cream Apricot Pie

Serves: 8Hands-on: 20 minutesTotal: 2 hours 30 minutesDifficulty: Medium

Serves: 8


  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1⁄2 cup vegetable shortening
  • 1 large egg
  • 1⁄2 cup whole milk
  • 1 Tbsp. melted butter
  • 1 package (3 oz.) cream cheese, softened
  • 1 1⁄2 cups sour cream
  • 1 can (12 oz.) apricot halves, drained
  • 1 Tbsp. ground cinnamon
  • 1⁄2 cup sugar
  • 1⁄2 oatmeal


  • Preheat oven to 450°F.
  • In a bowl, sift together the flour, baking powder, and salt. Add the shortening and, using a pastry blender, cut in until the mixture resembles meal. Beat the egg and pour into a measuring cup. Add milk and mix lightly. Add to the flour mixture and stir and toss with a fork until a dough forms. Gather into a ball.
  • On a lightly floured work surface, roll out the dough into an 11-inch round. Transfer to a 9-inch pie plate and turn under the edges. Bake for 10 minutes. Brush the shell with melted butter. Let cool before filling.
  • Combine the cream cheese and sour cream and beat until light. Pour into the baked pie shell. Place the apricot halves close together on top. Stir together the cinnamon, sugar, and oatmeal in a small bowl. Sprinkle the oat mixture over the pie. Chill 2 hours before serving.