Dried Apricot Pie

Name: Dried Apricot Pie
Yield: Makes one 23 cm pie, about 8 servings
Cuisine: Dutch
Ingredients: 720 ml water; 450 g dried apricots, cut into 1.5 cm dice (see Note); One 23 cm pie crust made from Sweet Pastry Dough, plus dough for a lattice top; One 23 cm pie crust made from Sweet Pastry Dough, plus dough for a lattice top; 30 g unsalted butter; 2 teaspoons finely grated lemon zest; 3 tablespoons unbleached plain flour; 150 g caster sugar; 1-2 teaspoons sugar; ¼ teaspoon almond extract; Milk for brushing

Preparation info

Makes one 23 cm pie, about
8
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

This pie is directly modelled on old-fashioned recipes for Pennsylvania Dutch Raisin Pie. To my taste, dried apricots are so much more appealing than raisins for an entire pie filling their flavour has a welcome touch of tartness that raisins lack.

Ingredients

One 23 cm pie crust made from Sweet Pastry Dough, plus dough for a lattice top
450 g

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Method

Combine the apricots and water in a non-reactive saucepan and bring the mixture to a full boil. Remove the pan from the heat and let the apricots stand for about 2 hours until cooled.
Transfer the apricots and liquid to a bowl. Set a sieve over the saucepan in which the apricots soaked and drain the apricots well, letting the liquid fall back into the pan. Retu