Recipes
Field's Pecan Pie with Apricot Sauce
An Original Recipe by Kurt Fleischfresser
- 1 Field’s Pecan Pie
- 1 cup orange juice
- 2 cups Griffin’s White Corn Syrup
- 1/2 cup Garden Club Apricot Preserves
- 1/2 cup dried apricots, diced
Instructions
Combine the orange juice, corn Syrup and preserves and heat until slightly thickened. Spoon over the pie and top with sliced dried apricots and serve.
Filed Under
- Cakes and Pies
- Other Desserts