July 4th 2-5 PM – The Third Annual Ice Cream Social featuring home-made ice cream using flavors from the Garden. The ice cream flavors included vanilla, of course, delicious with every flavor of pie. The Meyer Lemon ice cream was a stunning, bright combination with the hot berry pie. The soothing honey lavender ice cream was dominated by the taste of honey, and very good. It was so hard to choose my favorite. Lemon? Vanilla? Goodness, the apricot ice cream was brilliant, the surprising combination of tart fruit and sweet cream was delicious. I gladly supplied a homemade pie, as requested. It was a glossy, and fairly tart, apricot pie (with raspberry elaboration). 
The apricots were Pattersons, grown at the Scott Family Farm of Dinuba, CA available now at the Westchester (Wed.) and Mar Vista Farmer’s Markets. These apricots may be offered for another week or two.
Apricot Pie Recipe
4 cups halved fresh apricots
6 tablespoons sugar
2 tablespoons cornstarch
1/4 cup fresh raspberries
1/2 cup apricot preserves
1 tablespoon egg white, beaten, but not foamy
Cooled, pre-baked crust for a 10 inch pie
FILLING:
Clean and cut the apricots in half. Place them in a pan with the cut edges up. Sprinkle with a mixture of the cornstarch and sugar and allow to sit for 15 minutes. Stir a bit to coat the apricots. No dry mixture should be visible.
Arrange the apricots cut side up in the pre-baked, cooled pie shell. Spiraling the apricots around the outside toward the middle is attractive.
Place a foil crust protector on top of the pie, allowing the center to be open. Bake for 50-60 minutes at 375 degrees. The liquid should be bubbly and the apricots very tender. Allow the pie to cool 30 minutes, decorate with the raspberries. Then glaze with very hot, strained apricot preserves. This pie is lovely to look at, the color of the apricots and raspberries make it almost to pretty to eat. Great with vanilla ice cream.
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