Fort Lytton

11 February 2009

Swiss Apricot Pie (Aprikosenkuchen)

Our daughter Carol-Ann and son-in-law David are staying with us again for a couple of days before they return to London. Apricots are in season here so I decided to bake them a Swiss Apricot Pie (you can substitute plums, cherries or apples)

It is a quick and easy fruit pie to produce if you have unexpected guests arrive at short notice.

Preheat oven to 200 deg C.

Lightly grease a flan dish with butter or margarine.


Separately mix the filling which is very simple. 2 table spoons custard powder dissolved in a half cup milk.

Add 1 egg

Mix well and add a teaspoon vanilla essence and 3 table spoons of sugar.

Place sheet puff pastry onto greased flan dish

Trim excess pastry

Prick bottom pastry with a fork quite liberally

Sprinkle bread crumbs onto pastry to about 1 mm thick to help the pastry to bake thoroughly.

Wash and slice apricots into 6 wedges each
Place apricots onto pastry to centrally align
Pour mixture over apricots
Place pie into preheated oven at 200 Deg C and bake for 30 minutes. If you use a glass dish, you might have to bake the pie longer as it will not get as hot as a steel dish.
Check the pie after 30 minutes and make sure the bottom is thoroughly baked. If it is, remove from oven and let it cool down completely.
When the pie is cold, sprinkle icing sugar over it depending on how sweet you like it. Apricots may be quite tart and may need more sugar.
My masterpiece.
It is best served with either a dob of cream. yoghurt or ice cream on top.
(Photos courtesy of Diane)