Apricot and apple pie
Photo by Babiche Martens
Dried apricots are combined in this pie with fresh apples, chopped and flavoured with a hint of cardamom. To avoid soggy pastry, make the filling ahead of time and allow it to completely cool before spooning in the fruit.
|300 g||Dried apricots, covered in boiling water in a small bowl to soften|
|2||Apples, peeled, cored and chopped|
|1 Tbsp||Lemon zest|
|¼ cup||White sugar|
|½ tsp||Ground cardamom|
- Place the dried apricots in a small bowl and cover with boiling water for at least 30 minutes or overnight.
- Place the apricots, apples, lemon zest and juice, sugar and water into a small pot. Bring to a simmer and cook for 20 minutes until the apricots are mushy and apples soft. Remove, stir through the cardamom and cool.
- To make the pastry, place the flour, sugar and cold butter into a kitchen processor. Blitz until it resembles fine breadcrumbs. Add the egg and water and blitz to form the dough.
- Place the dough on to a lightly floured bench and roll to ¼ cm thick to fit a 20cm tart tin. Cut off the edges and re-roll into a rectangle to use later for the lattice. Place the tart tin in a fridge until needed.
- Preheat oven to 180C.
- Spoon the apricot filling into the tart tin and smooth the surface. Cut the remainder of the pastry into strips 1cm wide. Make a lattice pattern with the strips, pressing down around the edges.
- Bake the pie for 25 minutes until the pastry is crisp and golden. Allow to cool slightly before serving, dusted with icing sugar, with a bowl of whipped cream.
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