Apricot and Almond Pie

RECIPE INFO

Serves 4

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INGREDIENTS

Pastry

  • 150g plain flour + a little extra for rolling out the pastry
  • 125g Butter + a little extra for greasing the dish
  • 50g ground almonds
  • 50g caster sugar
  • 3 tablespoons of cold water
  • ½ teaspoon almond essence

Filling

  • 2 x 400g tins of ½ apricots in juice
  • 1 tablespoon corn flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons vanilla extract

Topping

  • 1 small egg beaten with a little milk
  • 100g flaked almonds
  • 1 tablespoon granulated sugar

METHOD

To make the pastry rub the butter into the flour until the mixture resembles bread crumbs.

Mix in the ground almonds and caster sugar.

Combine the almond essence with the water and add to the pastry ingredients.

Gently press together to combine.

Chill for 1 hour.

Strain the juice from the apricots into a sauce pan keeping back a couple of tablespoons for later, place the apricots into a bowl.

Heat the juice and reduce by approximately a half.

Mix the corn flour, sugar and vanilla extract with the retained 2 tablespoons of juice and stir into the contents of the pan. Once thickened pour over the drained apricots and allow to cool.

Pre heat the oven to 180°C 350°C Gas mark 4 (Fan –assisted reduce temp by 20°).

With a little butter grease the dish inside and around the rim to prevent the sweet pastry sticking.

Cut the pastry in two halves one a little larger than the other.

Roll out the larger piece and line the dish.

Place the pie bird in the centre of the dish and add the cooled apricots and syrup mixture.

Roll out the smaller ½ pastry to a little larger than the top of the dish.

Using a pastry brush wet the top edges of the pastry in the pie dish with water.

Gently place on the pie top allowing the bird to poke through.

Trim the pastry and nip together the edges.

Brush the top of the pie with the beaten egg and milk, sprinkle over the granulated sugar and flaked almonds.

Bake for 35–40 minutes till golden.

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