I harvested my apricots yesterday. This is only the second decent harvest I've had in several years. Most years the blooms get frozen too many times. This year we had about 4 mornings with frost while they were in bloom, but I still got quite a few off the two trees. I have one variety that blooms about a week later that will be ready to pick in a week, but that tree is very young and only has a few on it. Maybe a pie is in order????

There are still a few on the trees that need to ripen a bit more.

I am envious!
Which cultivar are you growing?
I know there have been some developed for growing in cold climates?

These are Goldcot.

We have an old apricot tree that we are able to harvest fruit maybe one year of four. It flowers early and almost always we have a late frost. The tree is at least 70 years old, the apricots are small but the flavor is out of this world. So far I have declined the idea of planting a new variety...just not worth the effort since we are too far north to get consistent fruit.

tveguy3 said:I harvested my apricots yesterday. This is only the second decent harvest I've had in several years. Most years the blooms get frozen too many times. This year we had about 4 mornings with frost while they were in bloom, but I still got quite a few off the two trees. I have one variety that blooms about a week later that will be ready to pick in a week, but that tree is very young and only has a few on it. Maybe a pie is in order????

• Apricot (Prunus armeniaca 'GoldCot')
• Uploaded by tveguy3

There are still a few on the trees that need to ripen a bit more.

That looks like a lot of apricots to me. Congrats on your very well deserved harvest.

I canned a few today, the rest need to finish ripening. Of course I made a pie!

tveguy3 said:I canned a few today, the rest need to finish ripening. Of course I made a pie!

Yummy!

I think that is the only fruit I haven't had in a pie! I've obviously missed something.

Apricot pie is great! I make it from fresh apricots in the summer when they are available, but also I make one with dried apricots in the winter with an old recipe from my grandmother.

Today I canned another 6 qts. of apricots. 11 total, waiting for the rest to finish ripening.

tveguy3 said:Apricot pie is great! I make it from fresh apricots in the summer when they are available, but also I make one with dried apricots in the winter with an old recipe from my grandmother.

Wow, looks great.

Thanks it was!

Holy Cow, Tom!!! Is there nothing that doesn't grow well in your garden?????

My hat's off to you for that beautiful crop. I didn't even know apricots would grow in our zone.

They are a bit finicky here, but they do have a crop every once in a while. I have a variety that blooms later coming up, and it has set fruit every year so far and is only 3 years old. It's fruit will be ripe in another week or so. I won't get a large crop yet, as the tree is small. I think I'm going to like that one better.

And by the way--that pie looked amazing. Would you care to share the recipe???

I sure hope they have apricots at the farmers market this Saturday. Apricots are so delicious in the dehydrator! I start with alot and dry them down to a little jar full. But man are they good. I will buy all I can find they don't stay in season long. To ripen stone fruit without spoiling you can put a soft towel on table lay fruit not touching each other and then cover with another soft towel. One or two days and they will be ripe without the rotting! I learned that last year wish I knew before. And that pie is picture perfect!

Thanks for that tip, I just have a few that need to be canned yet, and then I have them all put away. There's a last tree that has some yet to ripen, but they are pretty firm yet. That tree is about a week or two later then the other two. I haven't dried any, although I do love dried apricots. I might try that next year.

Still waiting for that pie recipe, Tom. You can't just tease us with a beautiful photo like that

Not much to the recipe, I fill the pie shell with fresh cut up apricots, sprinkle about 1 1/2 cups of sugar on it (I like them a bit tart, but more if you like it sweeter) 4 Tablespoons of Corn Starch and a few dots of "real" butter, then add the top crust. You can sprinkle some sugar on it if you wish. I like to do that. I bake it about 50 minutes, or until the crust is nice and brown, and the juices are bubbling inside the pie. Be ready to have this pie run over a bit.

My grandma's pie made with dried apricots is simple too. You need a pre-baked pie shell. Cook enough dried apricots with just enough water to keep it moist but not runny. You will need to watch it cooking, and maybe add small amounts of water if it gets too dry. When nice and tender, add sugar to taste, an 1/8 teaspoon of real Almond extract. Mix that together a bit and spread it into the baked pie shell. Serve with whipped cream.

Have fun!