Good Morning Everyone.
I’m going to let you all in on a well kept secret. I’m not much of a cook. I manage in that you won’t starve. And my homemade soups are actually pretty good. But I just don’t have the touch. Not like my mother did. She was a wonderful cook, which is why I’m amazed and a little shocked I wasn’t born with the good cook gene.
So, both in honor of my mom, and because she left me her collection of recipes, I’m going to share one her hers and a particular favorite of mine: apricot cream pie. This recipe does take a little effort to prepare, but I guarantee you, the results are worth it. So delicious. A real treat for a Sunday dinner or any special occasion.
Ingredients:
2 4-oz packages of Jell-O Vanilla pudding mix
1 pkg (6-oz) dried apricots (more if desired)
1 qt. milk
1/2 pint whipping cream (can used store bought )
1 baked pie crust (store bought or make your own)
Directions:
Cook apricots in water until tender – time can vary depending on the apricots and how many
Chop cooled apricots into tiny pieces
Make pudding according to directions on box
Cool slightly, then stir in apricots
Fill pie shell (there may be some filling left over) and chill till firm
Whip the whipping cream with two teaspoons sugar and 1/4 teaspoon vanilla (if desired)
Top pie and continue chilling until set
Cathy McDavid has been penning Westerns for Harlequin since 2005. With over 55 titles in print and 1.6 million-plus books sold, Cathy is also a member of the prestigious Romance Writers of America’s Honor Roll. This “almost” Arizona native and mother of grown twins is married to her own real-life sweetheart. After leaving the corporate world seven years ago, she now spends her days penning stories about good looking cowboys riding the range, busting broncs, and sweeping gals off their feet — oops, no. Make that winning the hearts of feisty, independent women who give the cowboys a run for their money. It a tough job, but she’s willing to make the sacrifice.
My wife is a good cook, but she follows the recipe. She says I always amaze her by creating new recipes and sauces from whatever we have at hand. Thank you for the recipe.
We are the opposite in our house – my husband follows the recipe exactly, and I wing it. I did learn that much from my mom 🙂
Hey, for people who don’t cook a lot, I think it’s the best idea to remember and honor their mom with one of her dessert recipes! Btw, the pie sounds delicous! I’ll definitely make it. I have an apricot tree that gives so much fruit that I dehydrate some in the oven besides canning and freezing.
I loved apricots, fresh and dried. How fortunate you have a tree.
Pie sounds delicious!
It really is. A cool summer treat for sure.
This pie sounds amazing! The apricots are a nice change, and I bet a graham cracker crust would be awesome and super easy. Thanks for sharing, Cathy!
I’ve never tried it with graham cracker crust. Interesting!
Love this. Saving and trying it soon. It made me think of my mother’s fried apricot pies. P
Fried apricot pie? Now, I have to go look that up.
The pie sounds good! I enjoy cooking, but I’ve made plenty of mistakes, & I know many people who are better cooks than I am!
An easy recipe that I like to make is shortbread cookies:
1/2 c. sugar
1 c. butter
1 1/2 c. flour
Mix together until it forms crumbs, then until it sticks together into a well blended dough. Pat & roll onto a cookie sheet (about 1/4” thick)(pie crust thickness)(it helps to use parchment paper or waxed paper on top of the dough to do this). Prick with fork every couple of inches to minimize puffiness & bake @ 300*F for 40 minutes. Let cool a couple of minutes, then cut into squares. Yum!
Oh, my husband and son would love these 🙂
this sounds wonderful. thanks for sharing this recipe with us. I am similar. my mom was an excellent cook and baker. she loved to feed her family of seven. I found so many other things to do and love that cooking was not high on the list. baking now? different story. LOL I could keep my family fed and happy, but it was not one of my things now that it is just my husband and I, we both have health issues and I have to cook. LOL funny how things happen.
Well, Lori, we have other talents, right? That’s my story, anyway, and I’m sticking to it 🙂
Good morning, Thank you so much for sharing your moms recipe, it sounds delicious and easy, Thank you. Have a great day and a great week.
Same to you, Alicia 🙂
Thank You for sharing your Mom’s pie recipe it sounds delicious Have a Blessed Week!
You, too, Sarah 🙂
The recipe sounds very good, thanks for posting it!
It’s wonderful! So fresh tasting.
This sounds delicious. I too have cot trees and I think chopped fresh apricots would work as well as the reconstituted dry cots. I make something similar with a shortbread crust in a 9” x 13” pan. I put the pudding on top of the crust and then apricot pie filling, cooked in a saucepan and then cooled, on top of the pudding. It is a favorite with my family and you can vary the fruit pie filling and even use canned pie filling.
Ooh, shortbread crust. That sounds yummy!
The recipe sounds delicious. Thank you so much for sharing. God bless you.
Same to you, Debbie 🙂
Yum. This sounds delicious. Fruit pies are a favorites although it is usually straight fruit , but this sounds like a good exception. You are lucky to have your mother’s recipes. We were victims of a “wicked step-mother” who threw out all my mother’s recipes and our family pictures. Luckily, we had cooked with mom over the years so knew many of them. There are still a few I wish I had. I look forward to trying your Apricot Cream Pie. It sounds perfect for summer get togethers.
Aw, sorry about your loss of so many lovely family recipes and pic. I hope you enjoy the pie. And here’s to making new memories 🙂