Growing up Apricots played a big role in my life. I spent a lot of time at my Granny’s house, as both my parents worked full time jobs. Granny had an apricot tree that produced a substantial amount of fruit. We would harvest it each year and make endless apricot desserts; apricot turnovers, apricot-pineapple jam, and we would freeze and give away whatever was left over.
My favorite of all these apricot treats, had to be the Apricot-Pineapple “Cobbler” as my Granny would call it. Her “cobblers” were not really anything like the crusty-cake topped desserts you see today. They were essentially just a pie, made in a 9×13 glass dish. When I was deciding on what dish to make for Easter dessert to take to my brother’s and to Brandon’s parents’, I really started to reminisce about Spring time with my Granny and wanted to find a way to recreate her “cobbler” as I hadn’t had one since 2006 when she passed.
At 96 years old, she lived on her own and was so sound minded right up until the few days before she passed. About a month before she passed, she was sent to the emergency room and we were told of a medical complication, that was too far gone to fix. To make a long (troubling) story short, she remained in hospice, until we were able to make the arrangements to get her in home care. We wanted her to be able to spend her last few days in her home, as we knew her time was near.
The very day my Granny got home, she instructed my Aunt’s to start making this “cobbler.” I’ll never forget when I arrived to her house and she, laying in her medical bed, grabbed my hand and said, “Leah, do you see I’m making you a cobbler?” My Granny served us right up until the day she went to be with the Lord.
This one is for you, Granny.
Apricot – Pineapple Pie Recipe
3 Cups Dried Apricots (made w/ dried apricots as they were easier to get)
3/4 Cup Sugar
1 20 oz Can Crushed Pineapple
4 Cups Warm Water
3 Tbsp Cornstarch
3 Tbsp Butter
1 Refrigerated Rolled Pie Crust (or homemade recipe)
1 9 in Pie Pan
Preheat oven to 400 degrees.
Cut apricots into quarters with knife of kitchen shears. Place apricots in pot with 3 cups warm water and bring to boil. Cover and cook at medium heat for 10 minutes. Add sugar to pot, cover and cook for an additional 5 minutes. Drain apricots, reserving 3 cups of the liquid. Set apricots aside in same pot, once drained.
Drain pineapple, reserving 1/2 cup of juice. Place drained pineapple in pot with apricots, mix thoroughlyand set aside.
In a sauce pan, dissolve cornstarch in pineapple juice. Add apricot juice to mixture. Stirring continually, over medium heat, add a dash of salt and cook until thickened.
Mix thickened filling into the apricot/pineapple mixture. Pour into unbaked pie shell. Roll out pie crust and top pie. Cook for 40-45 minutes (keeping an eye on after 30), or until crust is golden brown.