Apricot crumble pie

Apricot crumble pie

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

When summer’s stone fruits come on the market, apricots are a top purchase. They are good gently poached in a light sugar syrup, baked in the oven, or used in many desserts and cakes. A crumble is easy to make and loved by children and adults alike.

Ingredients

Quantity Ingredient
1kg apricots, halved and stoned
165g caster sugar
a pinch of salt
1 tablespoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon cornflour
23cm * plain rich shortcrust pastry [rid:3101], unbaked pie shell

Topping

Quantity Ingredient
75g firmly packed brown sugar
150g plain flour, sifted
1 teaspoon cinnamon
90g butter

Method

  1. Preheat the oven to 200°C.
  2. Mix together the apricots, sugar, salt, lemon rind and juice and cornflour. Pack into the pie shell.
  3. For the topping, combine the sugar, flour and cinnamon and rub in the butter until the mixture resembles coarse breadcrumbs. Sprinkle over the apricots.
  4. Bake for 15 minutes. Reduce the oven temperature to 180°C and bake for a further 30 minutes longer or until the apricots are tender. Serve warm with cream or custard.
Tags:
baking
bakery
margaret
fulton
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