Apricot Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">150g unsalted butter, cold and cubed</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the apricot filling:</li><li class="ingredients-single-item">750g fresh apricots, pitted and sliced (or canned apricots, drained)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp almond extract (optional)</li><li class="ingredients-single-item">For the cream layer:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Medium saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the crust, combine flour, sugar, and salt in a large bowl. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. The varying butter sizes create pockets of steam during baking, resulting in delicious flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture and gently combine with a fork until the dough just begins to come together. Be careful not to overwork the dough, as this develops gluten and makes for a tough crust. Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). Roll the chilled dough on a lightly floured surface to a 30cm (12-inch) circle about 3mm (⅛ inch) thick. Gently transfer to your pie dish, press into the corners without stretching, and trim excess leaving a 2cm (1-inch) overhang. Fold the overhang under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until the crust is lightly golden. This pre-baking ensures your crust will be crisp, not soggy, once filled. Cool the crust completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the apricot filling, combine sliced apricots, sugar, cornstarch, lemon juice, vanilla, and almond extract (if using) in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens, about 5-7 minutes. The cornstarch needs to reach boiling point to fully activate its thickening properties. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the warm apricot filling into the cooled pie crust, spreading it evenly. The filling should still be warm but not hot when added to prevent a soggy crust. Allow this layer to cool completely before adding the cream layer – patience here is crucial for distinct, beautiful layers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the cream layer, whisk together sugar, egg yolks, and cornstarch in a heatproof bowl until pale and slightly thickened. Meanwhile, heat the milk in a saucepan until it just begins to simmer (small bubbles around the edge). Remove from heat.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Temper the egg mixture by slowly pouring about half of the hot milk into the egg mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the remaining milk in the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the custard over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes. The mixture should coat the back of a spoon, and when you run your finger through it, the line should hold. Remove from heat and stir in vanilla extract and butter until completely incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm custard through a fine-mesh sieve over the cooled apricot layer to remove any lumps, then smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the pie for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Before serving, remove the plastic wrap and dust the top with powdered sugar if desired. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled and enjoy this delightful balance of tangy apricots and creamy custard!</li></ol>