Mission: Mom’s Apricots – Pt. 1: Pie
- Dommy Jul 25, 2006 06:25 PM
My mother is a great cook. No, an amazing cook. Growing up I never saw her open up a cook book, never saw her use measuring cups. As her sous chef, I tried hard to emulate this instinct and am proud to say I’ve succeeded to some degree. However, about two years ago I realized one thing. I couldn’t bake. Because she never did.
So I decided to start teaching myself how to bake. I told her last year about my adventures and she got all excited. That’s “WONDERFUL!!!," She said, “Now I have someone to give all this fruit to!!” and the next week I had 10lbs of Plums... Because along with being a amazing cook, mom is also an amazing gardener and has grown every manner of fruit tree imaginable...
That was last year. This year, another call, “Are you still baking?” Yeah.... Then the next week I recieve about 15lbs of Apricots...
Mom... what are you feeding these trees!!!
And so I had two HUGE bags of the yummiest apricots around. And had advanced my skills enough to really have some fun with them (before SO ate them all!) and enough desire to still want to make it a challenge... so we start with the most obvious... A pie...
First 2lbs and last 2lbs of Apricots: Apricot Ginger Crumble Pie (With all butter crust)
My gift of apricots could not have come at a better time. It was the 4th and recently this board had seen another great piecrust post. Several of our esteemed members extolled the virtue of an all butter crust and I was willing to spread my wings and give a shot. And as I searched for a Apricot Pie recipe, I found the most perfect one to try my hand on both Apricot Baking and Butter Crust, an Apricot Ginger Crumble Pie.
I have already done a small recap of this pie on my 4th July report. The butter crust came out even better than I imaged... the apricots where just perfect in this and the ginger was sutble but still present in the taste and added a nice contrast in texture of the filling. The topping, which I was afraid about being too busy with brown sugar, almonds and grape nuts was just perfect to tie it all together. I love this pie so much I actually took the last 2lbs of Apricots and made it again for mom as a thank you for the Apricots. The second time around it was another great success, crust and this time I was smart enough to take a few pictures of it!
Pie Slice A La Mode:
4 lbs down, 11lbs to go... And for the rest, scoured and collect various recipes including ones from the hounds, and in a few more posts you will read and see how they all turned out...
Thanks Judi!! I wish I had your forthsight, but we've actually gone all the way though them and over the period of two weeks (We kept them in the fridge), sadly lost about a 1lb of them. I tried to always cooked with the ripest ones first. But for each recipe would always manage to hit one or two that was moldy inside.
It's funny, but as I cooked the last of the Apricots, SO found a wonderful Jam recipe from Jeffrey Stiengarden for Apricot Jam. I told him, I'd pick up more apricots at the Farmer's market. He sternly proclaimed that for him the Season was over, and that we'd have to wait until next year...LOL!! :)