Almond and Apricot Pie
Old-fashioned apricot pie, made from scratch.

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Almond and Apricot Pie

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Ingredients

Adjust Servings:
For the dough:
150 g Butter
150 g Caster sugar
1 Egg
300 g Self-raising flour
For the confectioners cream:
500 ml Milk
1/2 Vanilla pod
6 Egg yolks
90 g Caster sugar
15 g Plain flour
20 g Corn starch
For the finish:
1 kg Apricot(s)
2 tbsp Caster sugar
20 g Almonds
Cuisine:

Ingredients

  • For the dough:

  • For the confectioners cream:

  • For the finish:

Directions

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Roast the almonds shortly in a dry frying pan until they are light brown.

Make the sand dough: rub the butter in a bowl, mix the crystalline sugar underneath. Add the egg and mix well. Then add the self-raising flour and knead to a homogeneous dough. Wrap the dough into cling film and put in the fridge for about 30 minutes.

Preheat the oven to 180°C. Make the confectioners cream. Put the milk in a cooking pot. Cut the vanilla pod to the middle and cut out the seeds. Add the vanilla seeds to the milk and bring to the boil.

Mix the egg yolks with the sugar until you get a white, smooth mass. Add the flour and corn starch and mix well. Pour a little of the boiling milk on the mixture and mix well. Pour the mixture into the rest of the milk and bring to a boil again. Let it thicken nicely. Pour the cream into a glass bowl and cover with cling film to prevent skin formation. Let it cool down.

Remove the dough from the refrigerator. Roll it out on a floured worktop and place it in a greased and floured pie shape with a loose bottom. Cut out a circle of baking paper, spread it over the dough and cover with a layer of baking beans. Bake the cake bottom for 20 minutes in the oven. Remove the cake bottom from the oven, remove the baking soda and the baking paper.

Stir the confectioners cream one last time and pour it on the cake bottom. Wash the apricots, cut into four and arrange them on the cake bottom. Sprinkle with some sugar. Bake the cake for about 25 minutes in the oven. Allow to cool completely and finish with some roasted almonds.

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