This week’s recipe is for a Dried Apricot Pie. It is a recipe excerpted from the scarce book Nine Hundred Successful Recipes, by Lulu Thompson Silvernail. This book, from my own book collection, was published in 1923. A recent change in U.S. copyright law now puts most pre-1925 books in the public domain.
Lulu Thompson Silvernail’s emphasis in this book was recipes that included hard red winter wheat flour. This entire recipe book is just part of the extensive bonus content that is included in this year’s SurvivalBlog archive waterproof USB stick.
- 2 cups stewed (reconstituted) dried apricots
- 3 teaspoons butter
- 2/3 cup white sugar
- Standard pie crust ingredients
‘Stew apricots until perfectly tender, then run them through either a sieve or colander. Boil with enough water to keep apricots juicy and not too dry when done. After apricots are taken through sieve or colander, measure two cups. Add the sugar and mix both together. Line pie pan with pastry, give the bottom the flour treatment necessary. Add the apricots and butter. Roll crust very thin for top covering.
Bake in quick oven for first ten minutes, then bake more slowly for the remainder of the time. Sugar may be spread over top crust of pie before placing in oven, making a crispy sugar crusted top. Bake about 25 minutes.
Serve hot or cold.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!