Sunday, 15 June 2014

Apple Apricot Pie

I love apple pie but I wanted to tune it a bit and ad some summer touch! So I added some apricots! Their sweet and sour taste makes a perfect mach with apples. The dough is very delicate and crispy so every time you bit in the apple apricot filling will gently melt in your mouth. It is super easy and I am sure you will love it!


For the pastry:
  • 250g of cold butter
  • 400g flour
  • 1 egg
  • 1 yolk
  • 150 g sugar
  • 1 small teaspoon of baking powder
  • 1 package of vanilla sugar
For the filling:
  • you can use 250ml prepared apple mouse or do it yourself from here: My mum's apple pie
  • 2 fresh apricots, cut in small cubes


You can make your pastry by hand, or simply pulse all the ingredients into a food processor. If making by hand, sieve the flour with the baking powder, sugars into a large mixing bowl. Add chopped butter and mix with your hands until the mixture resembles breadcrumbs. Add the egg and the yolk and gently work it together until you have a ball of pastry dough. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 0.5h - 1 hour.

Preheat your oven to 180ºC. Take your cooled pastry out of the fridge. Prepare a pie dish around 28cm in diameter. Flour a clean surface and a rolling pin. Cut off the half of your pastry and put that aside. Roll the rest into a circle just over 1.5cm thick.  Put your pastry circle into the dish and push it into the sides. Take a fork and make some small holes in the pastry, then put the dish into the oven and prebake for about 15min. Take it out and cool down.

Take your apple mouse and the apricot cubes and pour into the prebaked pastry. Take the remaining half of the pastry and roll again over 1cm thick. With a knife cut the pastry into stripes, put them on the top of your apricot - apple mouse forming a chequered pattern.
Again put it into the oven and bake for another 30min until the top of the pie gets a nice golden color.

Bon appétit!!!

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