Sunday, August 9, 2009

Apricot Pie

Last night we had friends over for dinner and I made apricot pie for dessert. Ever since I posted pictures of the apricot tree, I meant to post the recipe for this dish. Simply forgot to take a photo whenever I made it. Normally I sprinkle a little bit of icing sugar on top, but could not for this pic, as the pie came straight out of the oven. Later on, when we finally had dessert, the day light was gone..

Delicious on it's own, but even better with a little bit of whipped cream and a glass of Sauternes.

Apricot Almond Pie

for the pie shell

50 gr sugar (1.75 oz)
200 gr flour (7 oz)
1 pinch of salt
100 gr butter, cold and cut into little cubes (3.5 oz)
1 egg yolk
cold milk

26cm buttered tart tin/pie dish

Combine dry ingredients and place into a food processor. Add butter and process until mixture becomes crumbly. Add the egg yolk and just enough milk so that a smooth dough ball forms. Roll out (I place the dough into a open cut freezer bag) and line the tart tin.
Refrigerate for a couple of hours (I often leave it in the fridge overnight, it cuts down on preparation time on the actual day).
Prick with fork and bake in preheated oven (180 degrees) for approx 15 minutes (until light golden) Take out off the oven and let cool.

for the filling:

• 8 Apricots
• 100 gr soft butter (3.5 oz)
• 100 gr ground almonds (3.5 oz)
• 80 gr icing sugar (2.8 oz)
• 2 eggs

Wash and dry the apricots, cut them in half, remove the stones. Sprinkle the cut sides with a little sugar and set aside.

Place the butter and icing sugar into a mixing bowl and beat until light and fluffy. Add the ground almonds and mix well. Add one egg at the time and beat until all combined.

Pour the mix into the pre baked pie shell.

Place the apricots on the dough, cut side up. No need to push them in, as the dough will rise when baking.

Place in preheated oven (180 Celsius/350F) and bake for approx 40 minutes.



  1. MaiTai Thank you so much for posting your apricot pie recipe. I hope you had an enjoyable evening but, how could you not, good food and good friends make a special evening.

    I am having such fun with all of our posted recipes...pretty soon we will be able to publish our own cookbook or even start our own cooking school!

  2. Dearest MT, thank you for the lovely recipe! The apricot pie looks divine! <3

  3. Hi andiamo! The evening was truly fun, love the warm summer evenings where meals just go on forever..I too enjoy our recipes and banter so very much..what a great idea to publish our very own joie de vivre cook book!!

  4. Dearest DD, thank you for your comment and for so much more, you are wonderful. <3

  5. oh boy i just drooled all over my laptop

  6. Come over quick! Miss ya, will get cheese for you too!! xx

  7. Dear MT - All this talk of French tartes reminds me of a very saucy and delightful cookbook entitled "French Tarts"! Delightful! And yes, I certainly greatly enjoy your carre choices also.

    Yours on the Silk Road


  8. Awh Maisie, french tarts..great title for a cookery book!! Salut from one silk road traveller to another x

  9. Dear MaiTai,
    BRAVO! I was looking for the perfect apricot pie recipe and I finally found it! Made two the very first time – one for the family and one for our friends. Everybody loved it! Thank you so much!

  10. Dear apzavai, can't tell you how pleased I am!! I was worried the recipe may come across as too long and complicated and am really happy that you've tried and liked it. The unbaked pie shell freezes really well, I usually make double quantities and put one into the freezer. When apricots are out of season, you can use plums instead, the contrast of the dark plums looks very pretty too! :-)

  11. Dear MaiTai, thank you so much for sharing this recipe with us! Baked it yesterday adding some Amaretto and lavender extract into the filling to boost the flavor. It was a such a perfection! Will try with pears when apricots are out of season.

  12. So happy to hear, dear Chocolate Tea! The lavender and amaretto additions sound lovely, will try that next time. Many thanks :)

  13. Dear MaiTai,
    I’ve just bought some apricots from France and immediately thought of you – will bake your wonderful pie again tomorrow – it always turns right and perfect!
    Cheers from Lithuania – the summer is back and we will have a lovely dinner with friends accompanied by a magic desert!

    1. Enjoy a wonderful summer, dear Vilija, and have a fun and fabulous dinner with your friends tomorrow!