Apricot Pies or Pie

Name: Apricot Pies or Pie
Yield: Makes 6–8 Individual Pies or one 23 cm (9 in) Pie
Cuisine: United Kingdom
Ingredients: 4 tablespoons apricot jam; 450 g (1 lb) apricots, cut in rough 1 cm (½ in) dice or a 420 g (143/2 oz) tin of apricot halves; 100 g (4 oz) dried, ready-to-eat apricots, chopped; 300 ml (10 fl oz) Anglaise Sauce; 50 g (2 oz) caster sugar; 1 apricot half (tinned or fresh) per individual tart or 8 for 1 large tart; About 50 g (2 oz) caster sugar, if using fresh apricots; 150 ml (5 fl oz) water; 250 g (9 oz) butter, softened; 350 g (12 oz) Sweet Shortcrust Pastry; 4 eggs; 250 g (9 oz) caster sugar; 50 g (2 oz) plain flour; 175 g (6 oz) ground almonds

Preparation info

Makes
6–8
Individual Pies

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

All apricots used in this recipe can be replaced with tinned, so there’s no excuse for not trying this dessert when fresh apricots are not in season.

Ingredients

350 g (12 oz) Sweet Shortcrust Pastry

Europe
United Kingdom
Dessert
England
Vegetarian

Method

Pre-heat the oven to 140°C/275°F/Gas Mark 1 if you’re making one large pie and 160°C/325°F/Gas Mark 3 if you’re making individual ones. Butter six or eight 7.5 cm (