Apricot And Peach Pie Recipe

Name: Apricot And Peach Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit filling & Pastry; 6 ripe apricots, cut into segments; 6 ripe reaches, cut into segments; 100 milliliters honey; 1 teaspoon cornflour mixed into 1 tbsp water; 100 grams unsalted butter, softened; 40 grams icing sugar; 1/4 teaspoon pure vanilla extract; 200 grams plain flour; pinch of sea salt; Oat streusel; 25 grams oats; 25 grams plain flour; 25 grams brown sugar; 2 tablespoons flaked almonds; 25 grams butter, softened; 25 grams ground almonds; pinch of sea salt

Servings: persons

Fruit filling & Pastry
6 ripe apricots, cut into segments
6 ripe reaches, cut into segments
100 milliliters honey
1 teaspoon cornflour mixed into 1 tbsp water
100 grams unsalted butter, softened
40 grams icing sugar
1/4 teaspoon pure vanilla extract
200 grams plain flour
pinch of sea salt
Oat streusel
25 grams oats
25 grams plain flour
25 grams brown sugar
2 tablespoons flaked almonds
25 grams butter, softened
25 grams ground almonds
pinch of sea salt

1
Preheat oven to 180C and place a baking tray on the bottom shelf to heat up. Grease a 20cm pie or tart tin (ideally with a removable base).
2
To make the filling, place fruit and honey in a large pan. Simmer until soft which should take 8-10 minutes. Add cornflour and stir well into the fruit. Boil for a few minutes, stirring, until thickened.
3
Meanwhile, make oat streusel. Put all ingredients into a bowl and rub together with your fingers until a coarse breadcrumb texture is reached.
4
Make pastry by combining the butter, icing sugar and vanilla in the bowl of a stand mixer, and cream until smooth, light and fluffy. Continue to add the salt and flour and mix until it just comes together as crumbly dough. Do not over mix.
5
Press pastry into the greased pie tin, creating a thin layer along the bottom and up the sides. You may have a little bit left over, which you can wrap up and refrigerate. Fill the pie case with fruit mixture and top with clumps of oat streusel.
6
Bake for 40 minutes on the bottom shelf of the oven. The filling should bubble up the sides and be gooey and almost set. Let cool before attempting to remove from the tin. Refrigerate in an airtight container for up to a week.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Fruit filling & Pastry, 6 ripe apricots, cut into segments, 6 ripe reaches, cut into segments, 100 milliliters honey, and more.

Yes, Apricot And Peach Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot And Peach Pie

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