Dried apricots are combined in this pie with fresh apples, chopped and flavoured with a hint of cardamom. To avoid soggy pastry, make the filling ahead of time and allow it to completely cool before spooning in the fruit.
Filling
| 300 g | Dried apricots, covered in boiling water in a small bowl to soften (Main) |
| 2 | Apples, peeled, cored and chopped |
| 1 Tbsp | Lemon zest |
| ½ | Lemons, juiced |
| ¼ cup | White sugar |
| ½ cup | Water |
| ½ tsp | Ground cardamom |
Pastry
| 150 g | Plain flour |
| 1 Tbsp | Caster sugar |
| 100 g | Cold butter, cubed |
| 1 | Egg |
| 1 Tbsp | Water |
To serve
| 1 sprinkle | Icing sugar |
| 1 bowl | Whipped cream |
Directions
- Place the dried apricots in a small bowl and cover with boiling water for at least 30 minutes or overnight.
- Place the apricots, apples, lemon zest and juice, sugar and water into a small pot. Bring to a simmer and cook for 20 minutes until the apricots are mushy and apples soft. Remove, stir through the cardamom and cool.
- To make the pastry, place the flour, sugar and cold butter into a kitchen processor. Blitz until it resembles fine breadcrumbs. Add the egg and water and blitz to form the dough.
- Place the dough on to a lightly floured bench and roll to ¼ cm thick to fit a 20cm tart tin. Cut off the edges and re-roll into a rectangle to use later for the lattice. Place the tart tin in a fridge until needed.
- Preheat oven to 180C.
- Spoon the apricot filling into the tart tin and smooth the surface. Cut the remainder of the pastry into strips 1cm wide. Make a lattice pattern with the strips, pressing down around the edges.
- Bake the pie for 25 minutes until the pastry is crisp and golden. Allow to cool slightly before serving, dusted with icing sugar, with a bowl of whipped cream.
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