This recipe was clipped from a newspaper and found in a large collection, date unknown. It’s likely a promo piece for Sealtest Sour Cream since it’s a required ingredient. I’ve typed it below along with a scanned copy.

GOURMET APRICOT PIE

TOPPING:

1/2 cup light brown sugar
1/3 cup sifted flour
1/4 cup hard butter

FILLING:

2 cups Sealtest Sour Cream
1 cup sugar
4 tbsp. sifted flour
1/2 tsp. salt
3/4 tsp. almond extract
2 eggs
3/4 cup dried apricots, stewed, drained and cut into small pieces
1 nine-inch pie crust

Mix together brown sugar, flour and butter. Set aside.

Combine sour cream, sugar, flour, salt, almond extract and eggs; beat well with a rotary beater. Fold in apricot pieces. Pour the mixture into unbaked pie shell. Bake in a hot oven, 400°, 25 min.

Remove from oven and immediately sprinkle topping over the pie and return to hot oven to bake 20 min. longer. Chill in refrigerator. Serve with whipped cream. Serves 8.