#apricot pie

[daily-deliciousness]

Canned apricot pie

[u-mspcoll]

Crisscross Apricot Pi(e) Day

All about Home Baking : Cakes, Cookies, Pies, Pastries, Biscuits, Muffins, Quick Breads, Frostings, Table Service, Party Menus. 2nd ed., Consumer Service Dept., General Foods Corp., 1933. Call No. Cookery 1933 Al 2nd ed.

More for pie day from our colleague Melanie Lowrie!

"Happy Pi(e) Day! As the resident nerd in high school, Pi Day was always one of those holidays that I enjoyed reminding the rest of my classmates of, and what better way to celebrate than with one of my favorite desserts, pie! (Although, I like all desserts personally, I have a sweet tooth and will never turn down something sweet). 

In my capacity as one of the Collection Services Support Specialists for Special Collections, I have been the go-to person for almost all post-cataloging activities since arriving at the Library in July 2023, meaning that I have been getting very close with new acquisitions once they arrive back from Technical Services.

One of the main collections that has been coming across my desk almost constantly since July has been additions to our Janice Bluestein Longone Culinary Archive. In other words, I’ve been seeing a lot of cookbooks! So, when Juli McLoone sent out an email announcing the annual Pi(e) Day celebrations, I immediately knew I needed to participate. The theme being fruit pies, I challenged myself to find a recipe using a fruit not commonly found in pies at the grocery store (apple, cherry, blueberry, peach, you get the idea), and I wanted this recipe to come from a book in our collection.

Enter All about Home Baking: Cakes, Cookies, Pies, Pastries, Biscuits, Muffins, Quick Breads, Frostings, Table Service, Party Menus. The edition in our collection is the second edition created by the General Foods Corporation circa 1933. I thought this was perfect as I started leafing through the book as it seems to have been created to help the home chef learn basic skills and then build upon them with foolproof recipes. While I was searching through the section on pies, I came across the recipe for pie crust with a simple cherry filling. Well dang, I wanted to stay away from fruits you commonly find in pies in the grocery store!

Thankfully, I kept going, because on the final page of the section was the recipe for Crisscross Apricot Pie. Racking my brain, I could not pinpoint a single time in my life where I have had or even seen an apricot pie. Perfect! Thankfully this book was scanned and uploaded to Hatitrust from Cornell University’s collection, so I printed out the two pages I needed and decided to get to work...."

Read more!

Crisscross Apricot Pie recipe from All About Home Baking.

While I could have used a food processor to complete this process, I felt that actually "getting my hands dirty" may be a little more fun.

Carl definitely thought the pie filling was for his dinner. He was disappointed when I said it's people food.

The completed pie.

[fallauween]

Uliana Kopanytsia

[manfartwish]

Recipe for Dried Apricot Pie Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty. 1 tablespoon orange liqueur, 18 ounces dried apricots, 1.75 cups white sugar, 1.75 cups water, 1 tablespoon cornstarch, 1 recipe pastry for a 9 inch double crust pie

[ie9game]

Apricot Pie Recipe A few basic ingredients are used to make a fresh apricot pie.

[sethbryan]

Fruit Pies - Rustic Apricot Pie The ideal summer dessert is sweet apricot pie with lattice crust and freshly picked apricots.

[dijetemjeseca]

242/365

[daisyknife]

When my mum has guests she asks me to make this and it’s a lot of fun 🤩

The original is with apricot jam and apple slices, but since it’s still summer I tried a variation with lemon jam and strawberries to be served with ice cream and/or whipped cream 🤞🏼

[dax-varley]

Apricot Pie A fresh apricot pie is made from a few simple ingredients.

[sifestafter]

Dried Apricot Pie Recipe

Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.

[bloggerihardlyknowher]

Rustic Apricot Pie The ideal summer dessert is sweet apricot pie with lattice crust and freshly picked apricots. 2 tablespoons ground cinnamon, 1 pastry for a 9-inch double crust pie, 1/2 cup all-purpose flour, 1 cup white sugar, 1 pinch ground cinnamon or more to taste, 6 cups sliced fresh apricots, 1 egg beaten, 1 pinch white sugar or more to taste, 1 lemon cut in half, 1 cup brown sugar

[cheekynerdette]

Rustic Apricot Pie Recipe

Sweet apricot pie, made with freshly picked apricots and topped with a lattice crust, is the perfect summer dessert.

[the---robbie72]

Give u a banan

banana jam on banana bread! tastes like banana...

[askwhatsforlunch]

Lavender Apricot Galette

Fragrant with the purple flower in all possible forms, this Lavender Apricot Galette is a delectable Summer dessert, and a rather easy one to bake, too! Happy Wednesday!

Ingredients (serves 4):

1 1/2 tablespoons unsalted butter

1/2 teaspoon Dried Lavender

3 freshly picked just bloomed lavender flowers

a dozen just ripe apricots, rinsed

2 tablespoons Lavender Liqueur 

1 heaped tablespoon Lavender Honey (I brought this one from Menton last year!)

415 grams/14.6 ounces Almond Pastry 

2 heaped teaspoons Lavender Sugar 

In a large, deep skillet, melt butter over medium-high heat.

Once butter is melted, add Dried Lavender and lavender flowers. Cook, 1 minute.

Halve and pit apricots.

When the lavender butter is just foaming, add the apricots, cut-side down. Cook, shaking the skillet over the flame occasionally, about 5 minutes.

Once the apricots are just golden brown on their cut side, deglaze with Lavender Liqueur. Then, drizzle generously with Lavender Honey. Cook until mixture reduces and becomes syrup-y, about 3 to 5 minutes more.

Then, remove from the heat and allow to cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

On a lightly floured surface, roll out Almond Pastry into a large circle, not too thinly. Trim the edges, and gently place Almond Pastry circle onto prepared baking tray.

Arrange apricot halves, cut side up onto the Pastry, from the centre out, into a circle. Fold the edges of the galette, slightly on top of the apricots.

Sprinkle apricots and Pastry alike with Lavender Sugar.

Place in the hot oven, and bake, at 200°C/395°F, 30 to 35 minutes, until pastry is a nice golden brown colour.

Remove from the heat and scatter fresh lavender flowers on top.

Serve Lavender Apricot Galette warm or cooled, with Kir Royal à la Lavande.

[q-starhalo]

Anyways, shout out to THE girls ever

[classicsstudentsunion]

Ancient Recipes: Apricot Dessert (Apicius, De re coquinaria)

Did you know when you Google Apicius, they call him a professional chef?

Given that he was the closest thing Ancient Rome had to Betty Crocker or Martha Stewart, we guess it makes sense. These apricots are a fantastic dessert from De re coquinaria (c. 5th cent. CE), arguably the best-known Ancient Roman cookbook. They likely would have been enjoyed at room temperature, but taste fantastic after being chilled. We make this at every rendition of our Ancient Food Day, and it's always a hit.

Latin: duracina primotica pusilla precoquiis purgas, enucleas, in frigidam mittis; in patina conponis; teres piper mentam siccam; suffundis liquids; adicies mel passum uinum et acetum; refundis in patina super precoquia, olei modicum mittis et lento igni ferueat, cum ferbuerit, amulo obligas, piper aspargis et inferes. (De re coquinaria, 4.177)

Translation (by John Liao): Wash firm, early or small apricots, pit them, and put them in the cold [water]. Arrange them in a pan. Crush pepper and dried mint, pour over liquamen and add honey, passum, wine and vinegar. Pour over the apricots in the pan. Add a little oil and heat on a low flame. Thicken [the sauce] with starch while it simmers. Sprinkle with pepper and serve. 

Ingredients

10-12 apricots (pitted and halved if fresh, rehydrated in water overnight if dried)

1 ½-2 tbsp freshly cracked black pepper (plus extra for garnish)

1 tbsp dried mint flakes

1 tsp garum/liquamen (substitute fish sauce if you can't find/make it yourself)

3-4 heaping tbsp of honey

3/4 cup of red wine

3/4 cup of passum (also known as raisin wine. Substitutes can include cranberry juice (less sweet), grape juice (more sweet), or ice wine (if you don’t have to make this for a school event).

1 tsp of vinegar (2 tsp if you're not using passum/alcoholic passum substitute)

1 ½ tbsp of olive oil

½ tsp corn starch

3-4 tbsp cold water

Our Recipe

Soak halved, pitted fresh apricots in cold water for 15 minutes (skip if using rehydrated fruit)

In a wide pan (at least 3 inches deep), lightly toast the black pepper and mint at medium heat until fragrant.

Add the liquids: honey, passum, wine, vinegar, and liquamen. Bring to a simmer and stir until well incorporated, and the honey has dissolved. Continue simmering to cook off the alcohol. If the mixture begins to reduce too much, add water in small amounts.

Once the desired amount of alcohol has been cooked off, add the apricots. Continue simmering until apricots reach your desired texture (usually 8-12 mins).

Remove the apricots from the pan. Mix cornstarch with cold water into a slurry, and add to the remaining liquid. Stir and cook until thick, then pour over reserved apricots. Let cool.

Serve chilled or at room temperature, with fresh black pepper sprinkled on top.

Below, we served them with libum (Roman cheesecake) and statites (Ancient Greek spelt crepes).

Some more anachronistic ways to serve this can include using it as pie or tart filling, mixing it with Greek yogurt, or serving it with vanilla ice cream while it's still hot (sort of like a poached pear situation).

Some FAQs

Q. "How long do I actually boil the sauce?"

A. As long as you want, depending on how much alcohol you want in the dish (we serve these at school events, so we have to boil it to hell and back to get rid of all the alcohol).

Q. "The ancient recipe says to cook the apricots first, why do you make the sauce first?"

A. When we tried the apricot-first method, the apricots fell apart and turned the whole thing into a jam-like stew because of how long we had to cook the sauce. It tasted great but lacked the nice texture of the whole apricots.

Q. "Can I substitute ingredients 1-1?"

A. Generally, yes. For our passum substitute, we use cranberry juice for its tartness, but any of the three substitutes work. However, if you have the ability to make/buy garum and passum, definitely give it a try!