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Apricot, peach and almond pie
Apricot, peach and almond pie
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Prep Time:
70 minutes
Cook Time:
25 minutes
Total Time:
95 minutes
Indulge in a homemade apricot pie for a warm and cozy treat.
Ingredients:
  • 375.00 ml plain flour
  • 24.00 gm icing sugar
  • 125g unsalted butter, chilled, chopped
  • 1 egg yolk
  • 20.00 gm chilled water
  • 1kg tub apricot halves, drained
  • 400g can peach slices, drained
  • 107.50 gm caster sugar
  • 32.50 gm cornflour
  • 21.00 gm lemon juice
  • 4 sponge finger biscuits, crumbled
  • 165.00 ml plain flour
  • 75g unsalted butter, chilled, chopped
  • 82.50 ml slivered almonds
Instructions:
  • For basic pastry: Blend flour, sugar, and butter until the mix looks like fine breadcrumbs. Include yolk and chilled water, and blend until the dough forms, adding extra water if needed.
  • Transfer the pastry to a lightly floured surface and gently knead it until smooth. Shape it into a 2cm-thick disc, wrap it in baking paper, and refrigerate for 20 to 30 minutes until it's firm enough to roll out.
  • Preheat your oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm loose-based round flan tin. Roll out the pastry until 4mm thick between two sheets of baking paper. Line the tin with the pastry, trim any excess, and chill in the refrigerator, covered, for 30 minutes.
  • Pat the apricot and peach dry gently with a paper towel. Place them in a saucepan over medium heat and add sugar, cornflour, and lemon juice. Stir and cook for 4 to 5 minutes until the mixture thickens and heats through. Allow it to cool.
  • Prepare the flan tin by placing it on a baking tray. Line the pastry with baking paper and fill it with ceramic pie weights or uncooked rice. Bake in the oven for 12 to 14 minutes. Remove the paper and weights, then bake for an additional 5 minutes or until the base is a light golden color. Allow it to cool before use.
  • Prepare the crumble topping by combining flour, sugar, and butter in a bowl. Use your fingers to rub the butter into the flour until it resembles breadcrumbs, then mix in the almonds.
  • Spread a layer of biscuit crumbs over the pastry base, followed by the apricot mixture. Generously coat with crumble topping. Bake until beautifully golden, about 15-20 minutes. Let it rest for another 15-20 minutes before carefully removing from the tin. Serve and enjoy!

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