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Apricot pie recipe

February 14, 2015

Apricot pie
Apricot pie was on the menu last night. It’s a resourceful way (and a good excuse) to use up the last of the apricots. There aren’t many left after a serious week of apricot jam making.

Due to an unexpectedly wet summer, it hasn’t been an abundant season for Tassie apricots. So, make sure you savour this apricot pie recipe! So, if you’re lucky enough to get your hands on some or you’re struggling to eat all the apricots you have (Ha! Ha!), give our apricot pie recipe a try.

First up – make shortcrust pastry, or buy some if you don’t have the time.
Halve and remove the kernels from 1.5 kg of apricots.
Add the juice of one lemon.
Add about 200g caster sugar (this will depend on how sweet your fruit is).
Scrape in a vanilla pod and cook the fruit until it softens. Allow to cool.
When cooled, spoon fruit into a pastry-lined pie dish and cover with the remaining pastry.
Brush the top with an egg wash and sprinkle with raw sugar.
Bake for about 40 minutes or until golden brown at 180C.
Best served with double cream – for double the goodness!