baking,  homesteading,  recipes

Grandma Crosby’s Apricot Pie

I fell in love with making pies sometime after we got married. That’s not to say I’m a pro, I just enjoy the few recipes I know. And one of the best is my Grandma Crosby’s Apricot Pie! (You can use the same recipe with rhubarb too!) I’m pretty sure it’s my Dad’s favorite dessert. Especially with a large scoop of vanilla ice cream on top, it can’t be beat. The crust is crunchy on top, soft in between, and flaky all over. It’s got the perfect amount of sweetness, and is so simple that I’m pretty sure anyone can make it. Even me!

So I had high hopes of this post being picture perfect in every way.  It’s a family favorite recipe, it’s apricot season, I’m generally pretty good at this recipe… however things don’t always turn out in a Pinterest fashion, do they?

The day started out good enough. My husband took the two older kids to help him with a project. So it was just me and the two littles. Now usually when I have the kids help in the kitchen, I have these visions of me in my apron and pearls, cooking something warm and cozy, while we laugh together and playfully pat flour on each other’s faces. Let me burst that bubble for ya right now. It NEVER happens like that. Usually, it starts out fine, but quickly disintegrates until I’m yelling at them to get out, so I can finish this project in peace! Not very June Cleaver of me, I know. This time though was actually pretty pleasant. Lindy kept on top of her jam-stirring duties, Benson was kept busy with trying to pit the apricots, all in all, it was a very pleasant morning. So I’m going to go ahead and tuck that memory inside and pull it out every now and again because it makes me happy.

However, things started spiraling after our idyllic morning. I burned the second batch of jam, and salvaged what I could. I ran out of shortening, so I used coconut oil in the pie crusts (not ideal, but works ok). One of my top pie crusts kept breaking, and I had to patchwork quilt it back together.  And then despite my best efforts the pies leaked and created a mess in the oven and a house full of smoke.  I snapped a few less than perfect pictures of the pie to add to this post before we ran out the door to a family dinner. Oh, and my kitchen looked like this at the end of the day.

Yep. That’s what my kitchen looks like after 1 batch of crackers, 2 apricot pies, 3 bags of frozen apricots, 4 rounds of jam, 5 loaves of bread, and a partridge in a pear tree. It took me at least 3 full re-runs of Parks and Rec to get the kitchen back to livable conditions that night. June Cleaver and Donna Reid are fantasy. This is real life. And real life is messy!! But it usually turns out pretty good. And yeah, the pies were delicious, even if they weren’t perfect.

Grandma Crosby’s Apricot Pie

Crust:

1 C shortening

2 C flour

1 t salt

1 t sugar

1 egg beaten with 1/2 cold liquid.

*Sift dry ingredients together, blend in shortening, add in egg and liquid.

Filling:

8 C halved apricots (roughly 25-30 apricots)

2 T tapioca pearls, mixed with 1 C sugar.

*Mix all together

*Roll out half of the crust, place in pie tin, in poke holes in the bottom with a fork. Put in all the filling, cut a few pats of butter and put on top of the filling. Roll out top pie crust, and put on top. After you’ve done what you like to do to make your pie look pretty, brush the top with milk and sprinkle with sugar.

*Bake at 400 degrees for 15 minutes. Turn down oven to 350, and bake for another 45 minutes. If the crust starts browning too quickly, place some tin foil on top.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *