When Elsie Bozzo married the love of her life, Emil Rossi, they began farming orchards of walnuts, prunes, and apricots in Hollister, California — the beginning of B&R Farms. Looking at the bounty of her harvests, Elsie wondered, “What’s a girl supposed to do with all these?”
Although she didn’t have a recipe to follow, her skill as a baker guided her. Inspired by the fruits of her husband’s orchards, she created a very special dessert — a simple yet delicious apricot–prune pie that became Emil’s all-time favorite.
Elsie still makes this heritage pie for her family on special occasions, and now, generations later, her great-grandchildren continue the tradition. Serve this open-faced pie warm with pure vanilla ice cream or a generous dollop of whipped cream — just the way Emil liked it.
INGREDIENTS:
1 1/2 cups dried Blenheim apricots
1 1/2 cups dried pitted prunes
1 cup walnuts, chopped
1/2 cup sugar
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted
1 pie shell recipe
1 cup heavy cream, lightly sweetened and whipped
METHOD:
Place apricots and prunes in a stainless steel saucepan and add enough water to cover the fruit by one inch. Bring to a boil and continue to cook over high heat for 4-5 minutes, or until the fruit is softened. Drain liquid from the fruit. (Reserve cooking liquid for another use, if desired.)
Place drained fruit in a large mixing bowl. Add sugar, nuts, sugar, zest, and vanilla to the fruit and stir to combine. Stir in melted butter, mixing thoroughly.
Spoon filling into prepared pie shell. Bake for 1 hour at 350°F. When ready to serve, top with whipped cream.
SOURCE: Recipe courtesy of Elsie Rossi, B&R Farms
