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From Pillsbury Test Kitchen and Jell-O Test Kitchen, Good Housekeeping, November 1952

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Filling
 1 cup apricot juice drained from a 27 oz can of apricots
 1 package orange Jell-O
 1 pt vanilla ice cream
 1 cup apricot pulp
Crust
 1 ½ cups sifted flour
  cup sugar
 ¼ cup cocoa
 ½ tsp salt
 ½ cup shortening
 ½ tsp vanilla
 3 tbsp cold watercan use up to 4 tablespoons if needed

Crust
1

Sift together flour, sugar, salt, and cocoa. Cut in shortening until mixture is the size of small peas.

2

Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.

3

Roll out the crust between two sheets of waxed paper, place in dish, crimp edges and prick with a fork. Cut out cat faces from remaining dough and place on a baking sheet. Place coconut for whiskers. Cool.

4

Bake in a 400-degree oven for 8-10 minutes. Cool

Filling
5

Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.

6

Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in the apricot pulp.

7

Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut-outs.

Ingredients

Filling
 1 cup apricot juice drained from a 27 oz can of apricots
 1 package orange Jell-O
 1 pt vanilla ice cream
 1 cup apricot pulp
Crust
 1 ½ cups sifted flour
  cup sugar
 ¼ cup cocoa
 ½ tsp salt
 ½ cup shortening
 ½ tsp vanilla
 3 tbsp cold watercan use up to 4 tablespoons if needed

Directions

Crust
1

Sift together flour, sugar, salt, and cocoa. Cut in shortening until mixture is the size of small peas.

2

Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.

3

Roll out the crust between two sheets of waxed paper, place in dish, crimp edges and prick with a fork. Cut out cat faces from remaining dough and place on a baking sheet. Place coconut for whiskers. Cool.

4

Bake in a 400-degree oven for 8-10 minutes. Cool

Filling
5

Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.

6

Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in the apricot pulp.

7

Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut-outs.

Apricot Parfait Pie with Chocolate Pastry

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