Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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July 17, 2005
Hello all! I apologize for the long hiatus -
lots going on in the "real world" and no time
to share more exciting food ideas with you.
Things are slowly settling in, but I did a lot of
thinking on the past while I was away and one of
the things I remembered was a pie that you can
hardly find anywhere anymore, at least on the
East Coast. It was quite available in the 50's
and 60's and even the 70's, but now...poof, gone!
This is a pie worthy of revival IF you love dried
apricots and prunes, as do we here at the Lazy F.
Try this some rainy day when you have some time
to spare - the fruit takes a while to cook but
the finished product - ah, delicious! Nest;ed in
a butter crust, the fruit is sweet yet slightly
acidic, just the thing to tang up a picnic or any
other gathering.
Heaveny Apricot-Prune Pie
Filling:
2 lbs. dried apricots
1/2 pound pitted prunes
1 cup sugar
1 TBSP. quick tapioca
Cook the apricots on a very low flame, covered with water,
stirring occasionally, until the begin to fall apart when
stirred. Add water throughout the process. When apricots are
soft, add the prunes and more water. Keep cooking and stirring
until prunes are soft too. Add the sugar and the tapioca and
stir well. Let sit util crust is ready to be filled.
The Crust:
2 1/2 cups flour
1/2 cup sugar
1 tsp. salt
1 stick (1/2 cup) chilled sweet butter,
cut into small pieces.
Ice water
Mix the dry ingredients well.
Cut in the butter with a pastry blender
or quickly and lightly by hand until
mixture resembles coarse crumbs.
Add small amounts of ice water,
stirring well with a fork each time,
until a dough forms. Divide in half,
wrap in plastic, and refrigerate for 2 hours.
Roll out bottom crust on well-floured board
to fit a 10" pie pan. Arrange in pan and fill
with the cooked fruit. Roll out the top crust
and place carefully over fruit. Trim, crimp
and seal the edges of the crust. Cut 5 or 6
vents in the top crust and bake at 400°F for
30 minutes. Turn down the oven to 350°F and
bake for another 30-40 minutes, until crust
is golden and fruit filling oozes slightly
through the vents.
Serve slightly warm if possible and enjoy this old-fashioned treat...
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Contents © 1996-2003 The Stray Gourmet
Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger
Original music © 2001 Thomas A. Matyas
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