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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.
