Creamy Apricot Pie

Today I have something of a fancier bake for you. It is a little more laborious than some of the previous ones, but certainly worth it 🙂 This pie is a great recipe not only for apricots, but for other slightly more sour fruits such as gooseberries or currants or even tart cherries I suppose.

Creamy Apricot Pie

I should use something other than this book again, but seriously I could just bake from A to Z and then again 🙂

For the pie crust you will need

  • 300 g fine flour
  • 2 small eggs
  • 70 g icing sugar
  • 150 g softened butter.

Mix the flour with sugar and then work pieces of butter in until the mixture crumbles. Then work the eggs in to make smooth dough, wrap it in some cling foil and leave to rest in the fridge for about an hour.

For the filling you will need

  • 250 g chopped apricots
  • 70 g cane sugar
  • 3 small eggs
  • 100 ml heavy cream

Mix the apricots with sugar in a saucepan and bring to a boil while stirring constantly. Cook for a minute or two and let it cool.

Preheat your oven to 160°C.

Roll out the dough and put it into a pie tin of 26 cm diameter. The dough is fairly greasy, so if you have a non-stick tin, you don´t need to grease it or line it with baking paper. Prick it very well with a fork and bake it for about 15 minutes until the edges start to brown.

Mix the eggs with cream and then add the apricots. Mix well, pour it over the pie crust and return to the oven for about 25 minutes. The filling should be nicely set, if it looks runny to you, give it another 5 minutes.

Creamy Apricot Pie

Refrigerate well, preferably overnight, before serving. A dollop of something creamy does wonders for this slightly sour pie 🙂

I took this post to party!

Creative Jewish Mom, Nifty Thrifty Things, Flamingo Toes, It´s Overflowing, Sew Many Ways, DIY by Design, Ladybug Blessings



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