California Tart Dried Apricots

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Prepared from sound, mature fresh Apricots which have been washed, pitted and dried to remove the greater portion of moisture.

This apricot has a natural tart taste. Absolutely delicious.

Nutrition Facts

100 grams Contain Amount

Moisture 24% Calories 280 Calories from Fat 5 Total Fat 0.5 g Saturated Fat 0 g

Cholesterol 0 mg Total Carbohydrate 65 g Dietary Fiber 5 g Sugars 43 g Protein 4 g

Vitamin A 807 IU Vitamin C 17 mg Calcium 51 mg Iron 4 mg Sodium 5 mg

Potassium 1350 mg

Best stored in cool (65 degrees F or less), dry conditions. For optimal quality use product within 6 months.

Dried Apricot Pie

Dried Apricot Pie
For the pie crust:
1 ½ cups flour
½ tsp salt
½ cup lard, chilled and cut into small pieces For the filling:
2 cups California Dried Apricots
½ cup sugar
1 Tbsp flour
1 Tbsp lemon juice
1 Tbsp unsalted butter, chilled and diced
1 tsp freshly grated nutmeg
¼ tsp allspice
1 egg white
For the pie crust: Sift flour and salt together into a large mixing bowl. Cut in lard using a pastry cutter or two knives. Be careful not to over mix-you want to leave some lumps-but work until you have what looks like a bowl of small white peas. Drizzle in 4 tbsp ice water. As the lumps of dough get wet, gently move them aside so that the water can reach remaining dry ingredients. Mix just until dough holds together. Form into a ball, wrap in waxed paper, and refrigerate.

For the filling: Preheat oven to 450°F. Snip dried apricots into quarters with scissors, then place them in a saucepan, and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until apricots absorb most of the water, about 20 mins. Remove from heat and stir in the sugar, flour and lemon juice.

Press about 60% of the dough into a flat round, place between two sheets of lightly floured waxed paper, then roll into a 12” round. Ease into an 8” pie pan and trim edges, allowing a 1/2” overhang. Add filling, dot with butter and sprinkle with nutmeg and allspice. Flatten remaining dough, place between two sheets of lightly floured waxed paper and roll (making it as thin as possible without tearing) into a 9” round. Place it on top of filling, crimp edges, and slit pie crust 3-4 times. Mix egg white with 1 Tbsp. water in a small bowl, then brush on crust. Bake for 10 minutes at 450°F, then reduce heat to 425° and continue baking for 30 minutes. Serve warm or cool to room temperature. Best served with vanilla ice cream!

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