We require a $45 minimum order.
Waiting for the Final Product
I get many, many calls about the missing items we usually …
Turn out the lights......the COTS are over.
We're picking the last of the Blenheim Apricots this week.Yes, there's still …
LAST CALL FOR COTS
This is the last week for Fresh Blenheim Apricots.Everything will be picked off …
Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!
In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts. Simply delicious! Everything here on the ranch is organically grown.
Irresistible Fresh Apricot Pie
Bake one for now, freeze one for later!!
- 2 Tbsp lemon juice
- 10 cups pitted, sliced fresh apricots (about 4 pounds)
- 2 cups sugar
- 1/4 cup quick-cooking tapioca
- 1/2 teaspoon cinnamon
- Double crust pastry for 9-inch pie
- 2 Tbsp butter or margarine
- Cream or beaten egg
- Large freezer bag
Sprinkle lemon juice over apricots. Blend sugar, tapioca, and cinnamon; add to apricots and mix lightly. Let stand 15 minutes.
Roll out half the pie pastry on lightly floured surface 1 1/2 inches larger than inverted 9-inch pie plate. Fit into plate. Add one half apricot filling; dot with 1 Tbsp butter or margarine. Roll out remaining pastry and cut 11 strips to arrange lattice fashion on pie. Trim and flute edge of crust. Brush pastry strips with cream or beaten egg. Bake in 425 degree oven 40 minutes or until fruit in center of pie is cooked.
To Freeze Extra Pie Filling:
Place remaining filling in large freezer bag; dot butter or margarine on top of filling. Squeeze out air and seal. Place in 9-inch pie plate; shape to fit pie plate, then freeze. Once frozen, pie plate may be removed.
To Bake Frozen Pie Filling:
Unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry; flute edge of crust. Bake in 425 degree oven 60 to 70 minutes.
Makes 2 9-inch pies.