Prep 25 mins
Cook 45 mins
Tangy Apricot Nut bars on a Piecrust. If you have any talent with crust these are sublime. Saudi style ingredients w/ Ozark kitchen teqniques (my family were expatriots in Jeddah, Saudi Arabia for decades). This is my original recipe.
- 1 recipe for a double pie crust
- 1 1⁄2 cups corn syrup
- 3 beaten eggs
- 3 tablespoons butter
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon allspice
- 1 teaspoon vanilla
- 1 1⁄2 cups minced dried apricots, with 1/4 c hot water poured over them to plump
- 1 1⁄2 cups chopped walnuts
- dates, about a handful, chopped, are (optional)
- Chop your walnuts & mince apricots. I use scissors to snip the apricots to bits as they’re very sticky. Pour boiling water on apricots and toss to coat so the water can soak inches
- Roll the piecrust out in one oblong piece to fit an 8 ½” x 13 ½” pan (rolling to the width of a sheet of standard waxed paper works perfectly) and place the crust in the pan.
- In a medium saucepan, bring the corn syrup to a boil, whisk in the eggs (pouring a very thin stream). Turn off heat and stir in the butter, salt, spices vanilla, walnuts and apricots.
- Pour mixture into the piecrust and fold the crust edges over to make a border. Bake @ 350 degrees for about 45 minute You will see that the filling is slightly puffed up when the bars are done, like a pecan pie.
- This makes a thin bar that is not too sweet using Ozark kitchen techniques w/ some Saudi ingredients.
- I thought this also might be damn good made w/ dried pineapple & pecans w/ a dab of molasses, instead of the apricots & walnuts. Hawaiian bars, ha ha : ).