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Hi! Today I have a special surprise recipe for you! This is a recipe from an old Amish cookbook. It was one of my Grandmas favorite pies and she would make this pie for a Sunday dinner dessert. It was my favorite pie too! 

You begin making this pie with dried apricots, which you stew, the concentrated flavor of these dried apricots is intense and quite wonderful. It is so worth the effort to make this pie! For the longest time I did not have a recipe with exact amounts written down. Gramma kinda just made stuff... you know? But just the other week I happened to find an old Amish cookbook and found this gem of a recipe inside! How cool is that?  I love old cookbooks!

Enjoy! Elaine

Dried Apricot Pie

Pie Dough for a 9” Double Crust Pie 

2       Cups Dried Apricots

2       Cups Water

1/2.  Cup Sugar

1  1/2 Tbsp. Cornstarch

Pinch of Salt

3       Tbsp. Butter (cut into pieces)

For the Pie Shell: Divide the pie dough into 2 even balls. Roll each ball out to 1/8 inch thickness, on a floured surface. Fit one disk into a 9 inch pie dish. Trim the overhang to be even with the top of the dish. Set the second disk aside.

Preheat the oven to 425 degrees F.

In a small sauce pan bring the apricots and the water to a boil. Cook for 10 minutes over low heat. Add the sugar and cook for another 5 minutes, stirring occasionally. Using a colander, drain the contents of the saucepan, reserving 1 cup of the juice.
Set the apricots aside.

Pour the 1 cup of juice into a small saucepan and add the cornstarch. Add the salt and cook over medium heat until the mixture thickens, 2 to 3 minutes, stirring frequently until the consistency is like gravy.

Arrange the drained apricots in the unbaked pie shell. Pour the thickened apricot juice over the apricots. Dot the top with the butter. Use some water to wet the rim of the bottom crust, which will help both crusts stick together. Cover the top of pie with second disk, trim to size and crimp the edges all the way around. Slit the top 3 times and flute the edges. Bake for 30 minutes. Cover the edges with foil if needed, after 20 minutes, to prevent browning.

Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. Pie keeps for 5 days. Serves 8.

PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe.

Send To: “Cooking Corner”c/o Merchandiser, PO Box 840, Lebanon, PA 17042 or Fax: 717-273-0420 or E-mail: cook@themerchandiser.com