Mom's Apricot Cobbler Recipe

"It's funny, I think of all my pie recipes as mom's, but it was my maternal grandmother who first taught me how to make pies. We called her Memo, pronounced MEEmo. By the time I was nine or ten, I could make a cobbler with my eyes closed. You see, if we were cooking, we didn't have to be outside working the farm. I had my priorities straight! My favorite cobblers are boysenberry and apricot. When hubby and I lived in town, we had a wonderful old apricot tree that kept me busy. Use my mom's pie crust recipe, or if you're a beginner, my sister Lauren's, both under my recipes. Prep time includes making pie crust."

Original is 12 servings

Metric US

I've Tried It

Ingredients

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3 pie crust recipes, rolled for cobbler
4 pounds fresh apricots (ripe)
1 teaspoon lemon juice
3/4 cup granulated sugar

1/2 cup water
1/4 cup butter
1 tablespoon granulated sugar
1 teaspoon ground cinnamon

Nutritional

Serving Size: 1 (212.2 g)
Calories 324.7
Total Fat - 15.8 g
Saturated Fat - 4.9 g
Cholesterol - 22.7 mg
Sodium - 200.4 mg
Total Carbohydrate - 47.5 g
Dietary Fiber - 2.9 g
Sugars - 29.9 g
Protein - 1.5 g
Calcium - 26.4 mg
Iron - 0.9 mg
Vitamin C - 28.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

First, prepare pie dough, three times, flattening each disk, wrapping in saran wrap and refrigerating. It's best to prepare three separate batches than one big batch.

Step 2

Preheat oven to 350 degrees and grease a 9 x 13 pyrex dish with butter-flavored shortening.

Step 3

Halve apricots, dropping into saucepan with lemon juice sprinkled over them. Add sugar and water and bring to a boil, but don't stir. Remove from heat and taste, if needed add more sugar or lemon juice.

Step 4

Meanwhile remove first pie dough from fridge, place on floured surface and roll into a rectangle 13" long. Slice into 1 1/4 inch strips. Criss-cross strips on bottom and around sides of pyrex pan. When first dough used up, roll out second in same manner, using it to finish bottom and sides, but saving some for top.