We are off on another round and the letter this week is A
I had thought of Aspidistra, as in the greatest in the world a la Gracie Fields.
But when our son from down the hill brought us a beautiful basket of freshly picked Apricots
I decided to don my Apron and make some Apricot pies, and I will give you the recipe - anon
But before I do, a word about Aprons. They have been looked on as practical, humdrum necessities designed for keeping the homemaker clean and tidy, but times are changing and the aprons of today are stylish and pretty and fun to wear.
I was very surprised a few years ago when a gentlemen with whom I am acquainted confided to me that
.he was quite attracted to ladies in Aprons.
I was not sure if he was referring to this kind of Apron that his mother might have worn when he was a toddler and she was his best girl.
Or if some sophisticated lady had caught his eye in one of these glamorous Aprons
Or perhaps he really had fantasies of naughty French Maids who were costumed thusly.....
In any event, here is the recipe for delicious Apricot Pie
(we had some for lunch)
Find one son who will bring you enough Appetising Apricots to make a Pie
Make your best pie pastry with which to line a 9 inch pie plate
Prepare 6 cups of Apricots by halving them, sprinkling them with 2 tsps of fresh lemon juice, and then incorporate them with the following mixture...
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup all purpose flour
1/4 tsp cinnamon
1/8 tsp nutmeg
pour the apricots into the bottom crust and decorate with 2 tbsps of butter, cut into 1/4 inch cubes
top with the remaining pie crust, crimp to seal and cut slits in the top for vents.
Bake for 35 to 40 minutes at 425 F until golden and bubbly
Sprinkle the top of the pie with 1 tsp white sugar as soon as it comes out of the oven.
If you can't wait for it to cool serve warm with ice cream
while you are enjoying it pop over to ABC Wednesday, here,
and see what other goodies the letter A has to offer.