Now that Spring seems to be firmly established, it’s time to start anticipating Summer. There is no taste that says “summer” to me more than apricots. Alas, apricots – fresh, fragrant and juicy – are months away but dried apricots are better than no apricots at all. This is especially true of the organic, sour apricots pictured above and even more so when they are baked into this intense, cheesecake-like pie!
SOUR CREAM APRICOT PIE
(for one 10 inch pie – serves 8 or 10)
Thaw and flute the edges of a 10 inch pie shell (or make your own crust if you are a keener).
Mix together …
2 cups of sour cream
one orange and one lemon – finely grated zest and juice
1 T really good vanilla extract
1/2 c organic cane sugar (regular sugar works as well 🙂 )
Beat well and strain into the mix …
Slice and add …
2 cups dried apricots (sour are nice, organic won’t be processed with sulfites)
Stir well and pour into the uncooked crust. Bake at 177 degrees Celsius (or 350 F) for about 45 minutes – until the crust is cooked and the filling is just barely set and just puffing around the edges. You don’t want the filling to start to colour, this is a sign that the eggs will be starting to toughen. Let it cool completely before slicing.
Enjoy in moderation and dream of mid-summer.
Thanks to all who helped to make last week’s Taste of Diversity dinner so much fun, especially Christine, Maria, Cathy and Jean … and as always, Greg. It will seem like a long time until the next one in November. Next year’s dates will be March 25, June 3 and November 18 … avoid disappointment and book now!
This Sunday at 10 am will be the annual Land Blessing, a wonderful opportunity to renew connections to the land, the IJC community and to gratitude. Come join us! Gather at St. Brigid’s Villa. There will be a potluck lunch at 12:45, bring your water bottle, coffee mug, plate & utensils.
Until next month, take great care and love one another!