Apricot Pie

This absolutely FABULOUS Apricot pie comes from my friend, Bev Giffin. She is part of my quilt group and we have been meeting for 24 years!!! We not only quilt, but everyone is a great cook and we enjoy exchanging recipes. This came from her grandmother. It uses 2 crusts and you can find that recipe in the index. Be sure and roll the crusts very thin for this pie. If you like the peach pie, you will love this too!!

1. 1 28oz. can apricots
2. 1 16oz. can apricots
3. 3/4 cup sugar
4. 3 TBLS. minute tapioca
5. dash of salt
6. 2 TBLS. butter
7. 2 crusts- For this pie, roll VERY thin!!

Preheat oven to 450 degrees. Drain apricots, saving about 1/3 cup of juice. combine sugar, tapioca, salt and juice, add to drained apricots. Let stand while making crusts or for 15 or 20 minutes. Fill bottom crust and top with 2 TBLS. of butter. Put on top crust and cut slits in a decorative way. Brush with milk and sprinkle with cinnamon sugar. Put pie pan on cookie sheet and bake for 15 minutes @ 450 degrees. Lower oven to 350 degrees and bake 30 minutes more. Serve with vanilla bean ice cream. YUMMY!!

Strawberry Glaze Pie

I love this wonderful, Springtime fresh Strawberry pie!! It is easy and looks beautiful. I got it years ago out of a cookbook, I can't remember, but have enjoyed it many times. this makes a lovely Easter or Mother's Day dessert. Remember to look for JUICY strawberries... Whipped cream, ooo lala!!!!

1 9-inch baked pie shell, brushed with butter(find recipe for single pie crust on my website)

1 1/2 quarts strawberries, washed and hulled

1 cup sugar

3 TBLS. cornstarch ( I add an extra TBLS.)

1/2 cup water

1 TBLS. lemon juice

Lots of whipped cream(small carton)

Crush enough strawberries to make one cup. Combine sugar and cornstarch in saucepan. Add crushed strawberries and water. Cook, stirring constantly, until thick. Blend in lemon juice. Cover. Cool to lukewarm

Brush inside of cooled, baked pie shell with melted butter and chill. This coating keeps the filling from soaking into the crust!!. Place 3 cups sliced strawberries(can leave some whole, if you like), in the pie shell. Pour glaze over berries. Chill. Serve topped with whipped cream and garnish with whole strawberry.

Perfect Apple Pie

Here it is, Good ole Apple Pie for Fall holidays and because apples are always good now. I've never found an apple pie that I liked better than this basic, good apple pie. Be sure and refer to my 2 crust pie recipe, here in my recipes. Peel, bake and enjoy!!

1. 7-8 tart, large apples, pared, peeled, cored and thinly sliced (about 6 cups)


2. 3/4 to 1 cup sugar


3. 2 Tablespoons unbleached flour


4. 1/2 to 1 teaspoon ground cinnamon


5. 1/4 to 1/2 teaspoon ground nutmeg


6. My recipe for a 2 pie crusts

Combine sugar, flour, spices, and dash salt; mix with apples. Line a 9 inch pie pan with crust. Fill with apple mixture and dot with butter. Adjust top crust, cutting slits for steam to escape (can make a decorative design to look nicer). Seal edges. brush crust wilk 2 teaspoons of milk and sprinkle all over with cinnamon sugar. Bake at 400 degrees for 50 minutes or until a sharp knife inserted in slit finds apples soft and well done. The juice will often bubble out indicating the pie is done also. Cool on wire rack and serve with vanilla bean ice cream. Perfect!!!