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Time for thinning
The blossoms have fallen and we went through the red bud stage.Now we need to …
OOOPS.....I take that back.
There are 10 cases left of the immensely popular slippits. I …
Sadness alert: The SlipPits are depleted.
Sorry to report that we' re completely out of slippits.The last of them went …
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.
Old Fashioned Apricot Custard Pie
- 1 Prepared, refrigerated pie crust
- 1/2 pound dried apricots
- 1 1/2 cups sugar
- 3 eggs well beaten
- 1 Tbsp. flour
- 1 cup milk
- 1 tsp. vanilla
Line a 9-inch pie pan with prepared pie crust. Place apricots in pan and cover with boiling water. Cook until tender and sweeten to taste with 1/2 cup sugar. Combine eggs, 1 cup sugar, flour, milk, and vanilla. Spread tender apricots in bottom of the pie crust lined pie pan. Pour milk mixture over apricots. Bake at 350 degrees for about 1 hour.