Schmidt Family Apricot Pie Recipe

Copied here verbatim from the old recipes of the Schmidt sisters.  Lots of people asked for this recipe.

Schmidt Family Apricot Pie
From Inez Binkley & Lenore Frey recipes

5 egg yolks
2 c. sugar
2 c. milk
1/2 stick butter
6 Tbsp. flour
3 tsp. vanilla
1 tsp orange flavoring
1/2 tsp salt
apricots (dried)
2 unbaked pie crusts

Use a stainless steel or glass pot because the apricots are a very acidic fruit.  Cook slowly in open pot 6 or 8 oz. pack of apricots until tender.  If they don't cook tender, then put a lid on pot.  Cooking in an open pot seems to give better flavor.  Add salt and 1 cup sugar.  Mash and set aside. 

Then beat egg yolks and 1-1/2 cups sugar. 

Mix flour with other 1/2 cup sugar and 1/4 cup water.

 Add soft butter to egg yolk mixture. 

Then add the flour and other ingredients.  Salt to taste. 

To cut the acid in apricots, add 2 Tbsp. Custard Mix.  Divide apricots in half;  put a half in each of two pie crusts.

The custard can be poured cold on top of apricots, but if the custard is heated first, the pies will bake faster. 

Bake at 350 degrees until custard is set. 

Save the egg whites for the meringue.  Use 2 Tbsp. sugar to each egg white.  Use a pinch of cream of tartar in egg whites to prevent shrinkage.  Beat to soft peaks and spread on pies