Apricot Buttermilk Pie (makes 1 9 inch pie)
INGREDIENTS
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For the Crust:
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1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
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1 1/2 cups all-purpose flour
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2 teaspoons granulated sugar
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1/2 teaspoon salt
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1/3 cup cold buttermilk
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For the Filling:
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8 ounces dried apricots
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1/2 cup hot water
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2 tablespoons bourbon (optional, but delicious)
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3/4 cup sugar
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1 teaspoon lemon zest
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3 large eggs
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2 Tablespoons all-purpose flour
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1/4 teaspoon salt
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1/2 cup unsalted butter, melted until browned
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1 cup buttermilk
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2 tablespoons fresh lemon juice
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2 teaspoons pure vanilla extract
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For the Topping:
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1/2 cup sour cream
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2 tablespoons powdered sugar
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2 tablespoons dried apricot puree, reserved from apricots above
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