Holiday Tasting Party Recipes

RECIPE NAME: APRICOT PIES

INGREDIENTS:
Pastry:
12 oz. cream cheese, softened
l lb. margarine
4 cups flour

HOW TO MAKE THIS:
In a large mixing bowl, beat the margarine and cream cheese together. Beat in the flour; knead dough lightly by hand. Cover with plastic and refrigerate 3 hours.

APRICOT FILLING:
1 lb. dried apricots, diced with scissors
about 1 1/2 cups water
3/4 cup sugar
1/2 cup light corn syrup
3 Tbs. cornstarch
1/4 cups cold water
1 egg yolk beaten with 2 tsp. water

In a medium pan put apricots in enough water to cover, about 1 1/2 cup. Cook until tender and most of the water is absorbed, 20 to 25 minutes. Add sugar and syrup; continue cooking until sugar is completely dissolved. Stir frequently to keep from scorching. Mix cornstarch in 1/4 cup cold water until smooth. Stir into apricots and stir constantly until thickened; 1 or 2 minutes. Cool.

When ready to make pies, cover a cutting board with a pastry cloth (a smooth cup towel will do). (This is very important so that the dough won't stick to the rolling surface). Divide dough; roll to about 1/8" thick; cut circles with a 4 1/2" to 5" cutter for dessert size or 3" for party size. Place a heaping tablespoon of apricot filling in the larger size and a heaping teaspoon on the party size. Fold over and seal edges with fork tines. Place the pies on a sprayed baking sheet; brush with egg wash. Preheat oven to 375F. Bake the large pies for 20 to 25 minutes or the small ones for 15 minutes until golden brown. While warm, loosen with a spatula and let cool completely. When storing, use waxed paper between layers. Watch them disappear in a hurry. Makes 6 dozen 5" or 10 dozen 3" pies.

MY TIP: Be sure to return the pastry dough to the refrigerator each time after you get out a new batch. It needs to stay cool.

MY NAME: Kathy Butler