This charming Vintage Dried Apricot Pie comes from the late Elsie Rossi of B & R Farms in Hollister, California, where the Rossi family has grown and dried Blenheim apricots for generations. Elsie’s recipe reflects the warmth of farmhouse kitchens and the flavor of perfectly sun-ripened apricots—a treasured taste of California’s orchard heritage. Sweet, tangy, and tender, this pie balances the rich depth of dried fruit with the buttery lightness of a lattice crust. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a truly classic dessert that feels like home.
INGREDIENTS:
1 1/2 tablespoons minute tapioca
1/4 teaspoon salt
1/3 cup sugar
2 cups dried apricots, cooked and drained (reserve the cooking liquid)
1 cup hot apricot juice (reserved from cooking the apricots)
1 unbaked pastry shell and pastry for lattice top
1 small can (about 1 cup) crushed pineapple (optional)
METHOD:
Place the dried apricots in a saucepan and cover with water. Simmer gently until tender—about 15–20 minutes—then drain, reserving 1 cup of the cooking liquid. Coarsely chop the cooked apricots if desired.
Preheat the oven to 425°F (220°C).
In a large bowl, stir together the tapioca, sugar, and salt. Add the cooked apricots, reserved hot apricot juice, and crushed pineapple (if using). Stir gently until well combined. Let stand for 10 minutes to allow the tapioca to begin thickening.
Pour the filling into the unbaked pastry shell. Arrange strips of dough in a lattice pattern over the top and crimp the edges to seal.
Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 minutes, or until the crust is golden and the filling is bubbling gently.
Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature with ice cream or whipped cream.
YIELD: 8 servings
SOURCE: Recipe submitted by Elsie Rossi of B & R Farms
