Skip to content

Ada’s Apricot Pie

by Lori on November 29th, 2015


Ada was Ken’s great great grandmother, and she is fondly remembered for her love of pies. This pie recipe of Ada’s was given to me by Ken’s mom, in a family recipe book she created for me several Christmases ago. I was still learning to cook and bake at the time, and remember vividly how intimidated I felt when I first read one of the pie recipes in this book. The first step was simply, “Make pie crust,” with no instructions as to how. I had no clue where to start.

Fortunately, I’ve come a long way, and have made numerous pie crusts since then. Yet, this is the first time I’ve made Ada’s apricot pie, and many of the steps in the original recipe are just as vague. It doesn’t even include the steps “Make pie crust” or “Bake.” Some of the steps it does include are to use a “box” of apricots (without indicating what size box) and to simply “cook up” the filling.

Below is Ada’s original recipe, for those who like a challenge and a lot of pie. It makes three large pies. Following Ada’s recipe is my modified version, for those who prefer a little more detail – and only need one pie.


Ada’s Apricot Pie (original recipe)

Wash a box of apricots and cook in 5 cups H2O. Steam with lid on for about 1 hr. Take lid off and cook up. Add 3 cups sugar and 3 round T corn starch. Shake in 1/2 cup water.

Makes 3 large pies.

Ada’s Apricot Pie (modified version)


  • Two pie crusts
  • 2 1/2 cups dried apricots
  • 2 1/2 cups water
  • 1 1/2 cups sugar
  • 1 1/2 tablespoons corn starch
  • 1/4 cup water


  1. Make Ada’s Pie Crust.
  2. Wash apricots, place in pot and cover with 2 1/2 cups water. Bring to boil, and then reduce heat. Place lid on pot and let apricots steam for one hour.
  3. Remove lid. Stir and “cook up” apricots for about 30 minutes, or until the consistency of pumpkin puree.
  4. Remove from heat. Stir in sugar and cornstarch. Then stir in remaining 1/4 cup water.
  5. Roll out bottom pie crust and place in pie dish.
  6. Fill bottom crust with filling.
  7. Roll out top pie crust and place over pie. Crimp edges and cut slits into top crust.
  8. Bake at 425 degrees for 30 minutes.

Preparation time: 2 1/2 hours

Cooking time: 2 hours

Makes one pie.

No comments yet

Leave a Reply

Note: XHTML is allowed. Your email address will never be published.

Subscribe to this comment feed via RSS