On Wednesday night, I put up 15 pints of apricot pie filling and dried five racks of slices in the dehydrator. I hope to do another batch or two this weekend while on vacation in NC. I brought about 100 apricots with me, in the hopes that we will consume rather than waste them.
We figured out that $35 purchased about 30 lbs of apricots. These were quite large fruits for their type, so I probably got something like 225 apricots in that case.
4 cups of sliced apricots
8 ounces of liquid, preferably canned apricot nectar
1 cup sugar
1/3 cup flour
1/4 tsp almond extract
2 Tbsp butter
pinch of salt
Combine everything except for the apricots in a LARGE saucepot. Stir constantly with a wisk while bringing to a mud-pot boil. Take the saucepot off of the heat, pour in the apricots, stir well with a spoon, and pour into your jars/containers. This was not a preserves recipe, so you should freeze or bake your filling immediately.
