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APRICOT PIE - 2

Preheat the oven to 425F.  Roll the puff pastry out to a 1/4 inch thick and line a 10-inch pie pan.  Prick the crust with a fork.  Mix together the semolina and 1 tablespoon of sugar and sprinkle over the crust.  Sprinkle the apricots with half the sugar.  In a small bowl whisk together 1 teaspoon of the egg yolk and the milk.  Brush the egg mixture along the edges of the pie.  Bake the pie for 15 minutes.  Meanwhile, in a mixing bowl stir together the cornstarch, heavy cream, and remaining egg yolks.  Pour this mixture onto the apricots and sprinkle with the remaining sugar.  Bake for 15-20 minutes, until the custard is firm.
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1 lb frozen or fresh puff pastry
1 tsp cornstarch
1 1/2 lbs apricots
2 egg yolks
1/2 cup heavy cream
2/3 cup sugar
1 tbsp milk
1 tbsp semolina
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15
mn
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35
mn
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When apricots are out of season, make with dried apricots soaked in warm water and drained or use apricots in syrup.
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Midi-PyrŽnŽes
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Desserts
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