Russ Peters comes from a family of seven. So for his mother, Madge Jo Peters—who worked full-time in addition to raising a family—cooking was about efficiency. Peters often makes her “fast and delicious” apricot pie, for which he still has his mother’s original recipe card. It is always met with rave reviews.
Peters graciously shares the recipe below, to which he has made alterations over the years—typically adding a cup of fresh blackberries and browning the crust (he uses store-bought) before adding the ingredients. Head here for a full tour of Peters and Bill Cates’ newly renovated Oak Cliff cottage.
Apricot pie
Ingredients
1 large can apricots
1 cup sugar
1/3 cups flour
½ teaspoon cinnamon or nutmeg
8 ounces whipping cream
Directions
Mix ingredients well and pour into unbaked pie crust. Bake at 350°, about 45 minutes or until done.
