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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.
Walnut Streusel & Pumpkin Pie
Fall is the season for pies! Our new favorite is Walnut Streusel Pumpkin Pie. This pie is smooth and custardy with a crunchy and flaky finish! A sheer delight!
- Pastry dough for 1 pie crust
- 1 (15 oz.) can of pumpin
- 3/4 cup brown sugar
- 1 cup evaporated milk (skim or low fat)
- 2 teaspoons cinnamon
- 1/2 teaspoon each: ground nutmeg, ground ginger, and cloves
- 2 eggs
- 1/2 cup ApricotKing chopped walnuts
- 1/3 cup brown sugar
- 1/4 cup flour
- 3 tablespoons butter, melted
- 3/4 tsp. cinnamon
Preheat oven to 375F. Line a 9-inch pie dish with pastry dough; turn under excess dough to fit dish and flute decoratively. Whisk together pumpkin, brown sugar, milk, spices and eggs until smooth and pour into pastry. Stir together streusel ingredients in a medium bowl with a fork and carefully sprinkle over pie. Bake for 45 to 50 minutes, tenting with foil if crust browns too quickly. Let cool completely before serving.
For an extra ginger kick, top pie with a ginger whipped cream. Whip heavy cream with a little powdered sugar to lightly sweeten, then stir in finely chopped crystallized ginger to taste.
Recipe obtained from walnuts.org and created by Patty Matracco