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Apricot Pie
Apricot Pie: homemade pie shell filled with pastry cream and sliced fresh apricots...
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories per serving 484 kcal
Ingredients
- 2 fresh apricots pitted and sliced
- 7 oz self-raising flour (200 g)
- 3 oz unsalted butter (85 g), cold and diced
- ⅚ cup whole milk (200 ml), tepid
- 4,5 oz caster sugar (125 g)
- 1 tbsp plain flour (15 g)
- 2 egg yolks
- salt
Instructions
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Add the self-raising flour and the diced cold butter to a clean blender. Season with a tiny pinch of salt and a tablespoon of the caster sugar.
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Pulse into a dry mixture. Then add 1 egg yolk and pour in ¼ cup (60 ml) the tepid whole milk.
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Pulse again until the dough comes together nicely. It shouldn’t be sticky at all.
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Then transfer the dough to a lightly floured surface and knead it for 3 minutes. Wrap it in a sheet of cling film and put it aside to rest for at least 30 minutes.
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Then transfer the dough to a lightly floured surface and knead it for 3 minutes. Wrap it in a sheet of cling film and put it aside to rest for at least 30 minutes. While the dough is resting, add the plain flour, the rest of the caster sugar and the remaining egg yolk to a medium saucepan.
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Stir well until creamy. Then place this over very low heat for 2 minutes. Stir regularly. Don’t scramble the yolk! Now turn the heat to medium and add little drops of the remaining tepid milk to the saucepan.
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Do this slowly so the eggy mixture has the time to thicken a little. In the end you should get a smooth but quite runny cream sauce.
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Take the sauce off the heat and let it cool a little. In the meantime roll out the dough an coat a buttered tart tin with it. Blind bake it for 12 minutes at 356°F (180°C).
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Then remove the pastry shell from the hot oven and pour in the cream sauce. Top with the sliced apricots.
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Bake the pie in the hot oven for another 30 minutes. Then let it cool down in its tin. Serve lukewarm.
