My friend did, too. Last Friday, she thawed them to make some cobblers for our club, and they were black, so she threw them out.

I guess I'm going to have the same problem when I go to make my Apricot Pie. Did we miss a step or something. Should I partially thaw mine to be able to place them around in my unbaked shell and then maybe bake them longer?????

Did you use Fruit Fresh/ascorbic acid to keep them from turning dark?

And yes, don't completely thaw them. Break them up with a fork. But you may not have to add any time to the baking process.

Peaches will do the same thing.

No, I didn't. Would that have been the best thing to do?

I didn't do it to my frozen plums and when I thawed them for my second batch of jam, they looked just like new! But then again, they don't brown like peaches/apricots do after they are sliced.

This message has been edited. Last edited by: CA Lori,

Yes, peaches, apricots & apples all need to be dipped in fruit fresh or you can do like I do in a pinch...I sprinkle them with lemon juice I have on hand...like Real Lemon. But put in enough to coat them to keep them from turning.
I slice into a large bowl and when I get a layer in there I sprinkle & toss with my hand to coat...and repeat after each layer. I've never noticed any "lemon" taste when using them.

Lemon works too!