We went to visit my family in/around Austin last weekend, spending the night at my grandparents’ house on Friday before my cousin’s bridal shower on Saturday (congrats, Rachel!).
When we arrived on Friday night, Granny had a wonderful tilapia dish ready followed by my favorite dessert of hers, apricot pies. Before we left on Saturday I asked her for the recipe, so she sat down and typed it out! Here it is, if you want to try it… you will love them!
Apricot PiesFrom the Kitchen of Linda SmithMy grandmother, La Vina Ellen (Ramsey) Ware use to make these, and we all loved them.If possible, make the apricot filling the day before you are going to put the pies together, as the filling will be cool, and easier to handle.Place in a saucepan: 1 pkg. dried apricots & 1 c. waterSoak apricots for several hours or overnight, until they are plump. Place lid on saucepan and cook over medium heat for 30 minutes.Add 1 c. sugar to apricots in saucepan, and cook for 5 minutes more, stirring constantly, as they will burn easily. Cool and refrigerate until ready to make pies.2 pkgs. Pillsbury Refrigerated Pie Crusts 2 T. melted butterPlace unrolled crust onto wax paper and roll out a little thinner. Cut dough into rounds, about 4″ in diameter. Add 1 tsp. apricot filling to each round. Fold over and crimp edges together. Place on greased cookie shet, and punch holes in crusts with the tines of a fork. Brush the top of the pies with melted butter.Bake at 425 degrees for about 20 minutes. Makes about a dozen.