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July 17, 2005

Hello all! I apologize for the long hiatus -
lots going on in the "real world" and no time
to share more exciting food ideas with you.

Things are slowly settling in, but I did a lot of
thinking on the past while I was away and one of 
the things I remembered was a pie that you can
hardly find anywhere anymore, at least on the 
East Coast. It was quite available in the 50's
and 60's and even the 70's, but now...poof, gone!

This is a pie worthy of revival IF you love dried
apricots and prunes, as do we here at the Lazy F.
Try this some rainy day when you have some time
to spare - the fruit takes a while to cook but
the finished product - ah, delicious! Nest;ed in
a butter crust, the fruit is sweet yet slightly
acidic, just the thing to tang up a picnic or any
other gathering.



Heaveny Apricot-Prune Pie

Filling:
2 lbs. dried apricots
1/2 pound pitted prunes
1 cup sugar
1 TBSP. quick tapioca

Cook the apricots on a very low flame, covered with water, 
stirring occasionally, until the begin to fall apart when 
stirred. Add water throughout the process. When apricots are 
soft, add the prunes and more water. Keep cooking and stirring 
until prunes are soft too. Add the sugar and the tapioca and
stir well. Let sit util crust is ready to be filled.

The Crust:

2 1/2 cups flour
1/2 cup sugar
1 tsp. salt
1 stick (1/2 cup) chilled sweet butter, 
  cut into small pieces.
Ice water

Mix the dry ingredients well. 
Cut in the butter with a pastry blender 
or quickly and lightly by hand until 
mixture resembles coarse crumbs. 
Add small amounts of ice water, 
stirring well with a fork each time, 
until a dough forms. Divide in half, 
wrap in plastic, and refrigerate for 2 hours. 

Roll out bottom crust on well-floured board 
to fit a 10" pie pan. Arrange in pan and fill 
with the cooked fruit. Roll out the top crust 
and place carefully over fruit. Trim, crimp 
and seal the edges of the crust. Cut 5 or 6 
vents in the top crust and bake at 400°F for 
30 minutes. Turn down the oven to 350°F and 
bake for another 30-40 minutes, until crust 
is golden and fruit filling oozes slightly 
through the vents.

Serve slightly warm if possible and enjoy this old-fashioned treat...



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Until next time, see you around the galaxy.



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Contents © 1996-2003 The Stray Gourmet

Exploring the Epicurean with The Stray Gourmet
is sponsored by
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Original music © 2001 Thomas A. Matyas





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