Hey everyone!
Finally, summer can begin for me. I just finished my 2nd semester in nursing school, 3 more to go. Thank God, because I was going crazy this semester. Next, is mom/baby, L&D, and pediatrics, which I am stoked for because eventually I would like to be a pediatric nurse.
Now I have a 3 week break, I plan to clean, exercise, apply for financial aid, move my bedroom set into my house, cut Denny's hair, cook, play with my nieces, visit the grandma's, and last but not least RELAX!
Speaking of cooking, I found this yummy recipe on Little Birdie Secret's blog but I don't know any one with an apricot tree. Know anyone?
apricot-almond pie

Apricot-Almond Pie1 pastry crust (the recipe I use is below)
3/4 cup sugar
1/3 cup flour
4 cups sliced, pitted apricots (about 1 3/4 lbs)
1/2 tsp. almond extract
plus 2 T. water
1/4 cup slivered almonds, optional
Crumb Topping:
Stir together 1/2 cup flour and 1/2 cup brown sugar. Using a pastry blender or a fork, cut in 3 T. butter until mixture resembles coarse crumbs.
1. Prepare and roll out pastry and line a 9 inch pie plate with it. Prepare crumb topping and set aside.
2. In a large bowl combine sugar and flour. Add apricots and almond/water. Gently toss until coated.
3. Transfer apricot mixture to pastry-lined pie plate. Sprinkle crumb topping over the filling. Sprinkle with almonds (I usually don't add these since my husband is not a fan of nuts, but I have had it with them before and it is YUMMY.)
4. Lightly tent the pie with foil and bake at 375 for 25 minutes. Remove the foil and bake for an additional 20-25 minutes or until top is golden and bubbly. Cool on a wire rack and ENJOY!
Pastry Recipe (from Betty Crocker):
1 cup flour
1/2 tsp. salt
1/3 cup
plus 1 T. shortening
2-3 T. cold water
Mix together flour and salt. Cut in shortening with a pastry blender or fork. Sprinkle with cold water, adding more (1-2 tsp. if necessary) until all flour is moistened and pastry almost leaves side of bowl. Gather into a ball and roll out on floured surface. If you have time you can refrigerate the pastry in plastic wrap for 30 minutes to make it easier to roll. Transfer to pie plate and cut off any excess. Sometimes I will 1 1/2 the recipe if I want a thicker crust.