Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Apricot Shortcrust Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 1 review

This Apricot Shortcrust Pie features a buttery, crumbly pastry filled with a luscious, spiced apricot filling thickened with cornflour and enhanced with lemon and vanilla notes. Perfectly baked until golden brown and served warm with whipped cream or ice cream, it makes a delightful dessert for any occasion.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Pastry

  • 2 ½ cups plain flour
  • ½ tsp baking powder
  • 4 Tbsp sugar
  • ½ tsp salt
  • 225g cold butter, diced
  • ¼ cup iced water (approx)

Filling

  • 2 cans apricots in syrup
  • ¾ cup apricot syrup, from cans
  • ¾ cup sugar
  • ½ tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ tsp mixed spice
  • 5 Tbsp cornflour
  • 5 Tbsp water

For Assembly

  • 1 egg, whisked
  • Whipped cream or ice cream, for serving

Instructions

  1. Make the pastry: In a bowl or food processor, combine the plain flour, baking powder, sugar, and salt. Add the cold diced butter and rub in with fingers or blitz briefly until the mixture resembles coarse breadcrumbs.
  2. Form the dough: Slowly add the iced water one tablespoon at a time, mixing gently with a knife until the dough just starts to come together. Divide the dough into two portions, with one third reserved for the top crust and two thirds for the base. Shape each portion into balls, wrap in cling film, and chill in the fridge.
  3. Prepare the apricots: Drain the apricots from their syrup, reserving the syrup for later use.
  4. Cook the filling: In a saucepan, heat ¾ cup of the reserved apricot syrup along with sugar, lemon zest, lemon juice, vanilla extract, and mixed spice until it begins to simmer. Add the drained apricots and gently stir.
  5. Thicken the filling: Mix the cornflour and water to form a smooth slurry. Add this slurry to the simmering apricot mixture and stir continuously to thicken the filling. Once thickened, remove from heat and allow to cool.
  6. Preheat the oven: Set the oven to 200°C fan bake (about 390°F fan).
  7. Roll out the base: Roll out the larger portion of pastry on a lightly floured surface and line a greased pie dish or tart tray with it. Pour the cooled apricot filling evenly over the pastry base.
  8. Make the top crust: Roll out the reserved smaller dough portion for the top. Place it over the filling, seal the edges using the whisked egg as a glue, and pinch them shut. Use any leftover pastry to create decorative shapes for the top.
  9. Glaze and prepare for baking: Brush the top pastry with the remaining whisked egg wash, sprinkle some sugar over the surface, and cut a few small air vents to allow steam to escape during baking.
  10. Bake the pie: Place the pie towards the bottom of the oven and bake for approximately 50 minutes or until the pastry is golden brown and cooked through.
  11. Cool and serve: Remove the pie from the oven and set it aside to cool for about 30 minutes before slicing. Serve warm with whipped cream or ice cream as desired.

Notes

  • Ensure the butter is very cold for the best shortcrust texture.
  • Chilling the dough helps prevent shrinking during baking.
  • Use fresh lemon zest for added brightness in the filling.
  • Adjust sugar quantity in the filling depending on the sweetness of the canned apricots.
  • Allow the pie to cool before cutting to maintain clean slices.
  • Decorative pastry on top can be customized with shapes or lattices.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://recipesvibe.com/apricot-shortcrust-pie-recipe/