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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.  For more of the story behind Gigi’s journey when making these for the first time since her mom passed, read her blog.

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