RECIPE: APRICOT PIE

Heute gibt es zur Abwechslung mal wieder ein leckeres Rezept, welches ich vor kurzem ausprobiert habe nachdem mein Vater frische Aprikosen aus Italien mitbrachte. Eine Aprikosen Torte bzw. eine Tarte. Er ist wirklich soo saftig und lecker, der Familie hat's unglaublich gut geschmeckt :) Das Rezept habe ich von einer Apfel-Blaubeeren-Torte der Kochcrew "Sorted Food" abgeleitet. Deswegen poste ich es auf englisch. Ich habe einfach ein paar Zutaten ausgetauscht. Probiert es unbedingt aus, es ist soooo gut und total einfach nachzubacken :)

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Today I'm going to show you a delicious recipe that I tried out recently after my father brought fresh apricots from Italy. An apricot pie! It's soo juicy and delicious, the family loved it :) The recipe is copied from an apple-blueberry pie by the cooking crew "Sorted Food". I've just exchanged a few ingredients. You have to try it, it's soooo good and totally easy to bake :)

INGREDIENTS

For the pastry

• plain flour (500g / 2 US Cups)
• cold butter, cubed (250g / 1 US Cup)
• caster sugar (180g / 3/4 US Cup) + extra for dusting
• 2 eggs 

for the filling

• apricots (1 kg)
• caster sugar (150g / 2/3 US Cup)
• 1 tsp of cinnamon
• few shots of orange or passion fruit juice
• 1 egg white
• handful of caster sugar 

RECIPE

rub the cubed butter into the flour until the mixture resembles breadcrumbs. 
stir through the sugar and beaten egg. 
knead gently and briefly just until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. 
wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax. 
roll the relaxed dough on a lightly floured surface to the thickness of 1cm. 
lay over a loose-bottomed tart case and gently press into the edges, trim off any excessive pastry then chill again for 15 minutes as you preheat an oven to 190°C. 
cut the apricots into slices, chucking them into a bowl. 
throw the sugar, cinnamon in with the apricots and toss together with a good splash of the juice. 
tip the apple mixture into the chilled tart shell. 
brush the top of the sides of the tart shell 
roll another circle of dough that is slightly bigger than the tart case and drape it over the apples. Make a lattice if you prefer. 
trim the lid to fit the tart, then pinch the lid into the brushed sides of the tart shell with fingers or a fork. 
poke a few slits into the middle of the lid to allow steam to escape the pie if you're not using a lattice. 
brush the egg white over the pie lid then sprinkle with caster sugar. 
place the pie in the oven for 50 minutes. 
allow to cool slightly, remove from the tin and then serve wedges of pie with vanilla ice cream.