Gen Kidwell

Family Cookbook
by Gen Kidwell

Apricot cobbler

Crust

2 cups of flour
1/2 teaspoons of salt
3 tablespoons of sugar
1 cup of shortening, I use Crisco
Mix well and add one half cup of water.

Set aside

Filling

You do not have to peel the apricots just wash and take seed out.

6 cups of apricots in a large sauce pan and
2 cups of sugar,
1 cup of water, it may need more, add to taste.

Cook for about 20 minutes

In another pan add:

1 stick of margarine or butter and melt it.
½ cup of flour and mix

Then add this to the hot apricot mixture.

Roll out half of pie crust in bottom of a pan pour apricot mixture in the take the rest of the pie dough and cut into strips and sprinkle with cinnamon and sugar and bake until golden brown.

To freeze your apricot or peach or whatever pie filling. Just cook it like I have here you don't have to put fruit fresh on it, if it is cooked it is ok.

Cook let cool then put in freezer containers and put in freezer that way if you have a lot of fruit you always will have fruit filling, ready to take out let thaw slip in a pie shell and bake as
usual. This sure has come in handy for me. I tried freezing fruit all kinds of ways but it always had a yuk taste after it had been frozen for awhile but this is always wonderful, just freezes forever!!


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