You can never have too many apricots, right?
My wife would argue the point, but that’s only because I still have at least four pies’ worth clogging up the freezer. [Go here for a nice shot of a blooming apricot tree.] The photo below shows where we often sit outside, in between blizzards: the apricot tree in the background has never had more blossoms, and I expect a big crop this year. These trees are all over the place, and as near as I can tell, most people just let the fruit fall on the ground. Not me! I can’t stand to let it go to waste.
My wife is always anxious about baking in the terrible high desert (7,000 feet). The altitude, the altitude… I guess she thinks her food will blow up or not cook at all. I don’t know about that, but water boils at a lot lower temperature, so I figure you just have to goose it. When I made my last apricot pie, I goosed the hell out of the recipe, too: every apricot pie I’ve made has just been too tart for my taste, so this time I almost doubled the amount of sugar the recipe called for.
Heh.
Yes, it works!
The old recipe worked too, if you needed to make a paste for removing paint. Sugar is amazing stuff, though. Now my pies taste wonderful and only remove dental enamel.
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{ 4 comments… read them below or add one }
I like the sound of the tart ones … send ‘em over here.
No more tart ones! These are wild apricots and pack a vitamin C wallop. But if you come back here again, I’ll make you one with less sugar!
Tell her to try to bake at 9000′. Quite an adventure, but worth it!
I’ll tell her.