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.

Bon appétit!