The Apricot custard crumble pie Recipe What makes the crumble so unusual is the layer of creamy custard in the middle. Serve it as it is or with a little more cream.
Makes a 11in (28cm)
Ingredients:
pie (serves 8–10)
Special equipment 11in (28cm) round tart pan
11⁄2 cup all-purpose flour, plus
a little extra to dust
6 tbsp butter
2 tbsp superfine sugar
1 egg
For the filling
5fl oz (150ml) sour cream
3 egg yolks
Heaping 3⁄4 cup superfine sugar
scant 1⁄4 cup all-purpose flour
2 x 14oz cans apricot halves in natural juices, drained and each apricot cut into three
For the crumble topping
3 tbsp butter
scant 1⁄2 cup all-purpose flour
Heaping 3⁄4 cup superfine sugar
Method:
1 Preheat the oven to 425˚F (220˚C). Put a baking sheet in to get hot. Meanwhile, make the pastry. Put the flour and butter into a processor and pulse until the mixture resembles breadcrumbs. Add the sugar and egg and pulse again to form a ball.
2 Place the base of the tart pan on a work surface. Lightly dust the base of the tart pan and\ the work surface with flour, then roll the pastry out and line the tart pan.
3 To make the filling, put the sour cream, egg yolks, sugar, and flour into a mixing bowl and whisk by hand until smooth.
4 Arrange the apricots over the base of the pastry and pour the custard filling over the top. Sit the pie on the hot baking sheet and bake for 20 minutes or until the filling is just beginning to set.
5 Meanwhile, make the crumble topping. Put the butter, flour, and sugar into a mixing bowl and rub with your fingertips until the mixture resembles coarse breadcrumbs.
6 Sprinkle the crumble topping over the just-set custard. Return to the oven and bake for a further 15 minutes or until golden and the custard is completely set. If the crumble topping starts to get too brown, cover with foil. Serve warm or cold.
PREPARE AHEAD
The pie can be made the day before and gently reheated. Not suitable for freezing.
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| Apricot custard crumble pie Recipe |
