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Gran used to make several dozen of these each year.  She’d start early, freeze what she could, then make a few each day.  As a result, she knew this recipe could be doubled and still do well.  Gigi was allowed to help occasionally, but Gran wanted these to taste a specific way.  When Gigi recently found the recipe and tackled the intimidating task, many of us were pleasantly surprised, especially considering the “recipe” was almost just a list of ingredients.

Turkish apricots are more common.  It can be hard to find non-Turkish, but it will be worth the purchase if you can wait to receive them in the mail.  Non-Turkish apricots are more tart and full of flavor.  Follow the link for apricots from California.  We don’t know if this is the best source, but it is a source.

 

Ingredients

Filling

  • 1 – 16 to 20-ounce bag (non-Turkish) dried apricots
  • water to cover apricots
  • 1 cup sugar

 

Crust

  • ¼ cup warm water
  • 1 – ¼-ounce package yeast
  • 4 cups flour (sifted)
  • 1 pound butter
  • 3 egg yolks
  • 2 tablespoons sugar
  • 1 cup sour cream
  • dash of salt

 

Icing

  • 1 tablespoon butter, softened
  • 1 tablespoon milk
  • 1teaspoon vanilla
  • ½ cup powdered sugar, possibly more

 

Instructions
  • Measure ¼ cup water by running the tap as hot as you can get it (105-115 degrees Fahrenheit).
  • Pour the package of yeast in the water to activate. Set aside.

 

Filling

  • Put apricots in a saucepan and cover with water. Cook until tender.
  • Add 1 cup sugar, and cook a little longer.
  • Mash with a potato masher. Set aside.

 

Crust

Check your yeast.  If the water is bubbling, your yeast is active and alive.  Use it. If it’s not bubbling, try the process again.

  • Cut butter into flour with pastry cutter.
  • Add yolks, sugar, sour cream, salt, and yeast. Mix well.
  • Wrap tightly in wax paper.
  • Refrigerate overnight or up to a week.
  • Preheat your oven to 375 degrees Fahrenheit.
  • Roll out into a thin sheet (¼-inch thickness).
  • Cut into 3-inch squares and fill with 1 teaspoon of apricot filling.
  • Press edges together with your fingers.
  • Bake for 12 minutes or until brown on top.
  • Remove from oven and let cool while you make the icing.

 

Icing

  • Blend first three ingredients.
  • Add powdered sugar. (You want the icing thin enough to drizzle but not run.  If it is too thin, add more powdered sugar.)
  • After pies are cooled to room temperature, drizzle each one with desired amount of icing.

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8