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Fresh Apricot Pie
| Course: Dessert
Duration: 60 mins < 120 mins
Key Ingredients: Apricots, margarine, whole-wheat flour, almond meal, cinnamom |
Ingredients:
Pastry
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1 & 1/2 cups whole-wheat flour
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1/2 cup almond meal
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2 tablespoons of brown sugar
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1/2 teaspoon salt
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1/2 cup non-hydrogenated margarine (or non-GM canola oil)
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1/2 cup cold water
Filling
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500g fresh apricot halves
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1/2 cup brown sugar
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1/4 cup almond meal
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1/2 teaspoon cinnamon
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1/4 teaspoon nutmeg
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3 teaspoons fresh lemon juice
Method:
- Preheat oven to 210C.
- Start with the pastry.
Sift the flour, almond meal, brown sugar and salt together.
- Knead the
margarine into the dry ingredients until it is like bread crumbs.
- Add
the cold water slowly and mix together. Hold back on some of the cold
water to ensure that the mixture doesn't get too damp.
- Roll into two
balls of equal size. Then flatten them and roll them into flat circles.
- Place
one pastry circle into a pie pan or a round oven-proof dish.
- Press in
the corners and the edges so that it is evenly distributed across the
base and the sides of the dish.
- Poke a few holes in the base of the
pastry with a fork and place in the pre-heated oven for around 10
minutes or until slightly browned.
- Now mix together the sugar, flour, almond meal, cinnamon, and nutmeg in a small bowl.
- Place
apricots in a separate large bowl and stir in the lemon juice.
- Add the
dry mixture to the apricots and stir thoroughly so that the apricots
are all coated.
- Pour the apricot mixture into the partially-baked
pastry.
- Place the unbaked pastry circle on top to form a lid, carefully
squeezing down the edges to create a seal.
- Cut some vents into the top
in order to let out the heat during baking.
- Bake for 35 to 40 minutes until golden brown.
- Leave to cool for at least 5 minutes before cutting or it will collapse on itself and be too hot to eat!
- Serve with whip cream or ice cream :)
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