Apricot Rose Pie Recipe
Crisp golden pastry encases tender apricots infused with delicate rose water, creating a fragrant summer pie with perfectly balanced floral and fruity notes.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the frangipane layer (optional):</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">60g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">60g ground almonds</li><li class="ingredients-single-item">1 tbsp plain flour</li><li class="ingredients-single-item">¼ tsp almond extract</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g fresh ripe apricots (or tinned apricots, drained)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1-2 tsp rose water (to taste)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar</li><li class="ingredients-single-item">Dried rose petals for garnish (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or knife for lattice cutting</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a large bowl or food processor, combine the flour, icing sugar and salt. Add the cold cubed butter and rub in with your fingertips (or pulse in the processor) until the mixture resembles breadcrumbs. Cold butter creates pockets of fat that will steam during baking, creating flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually add just enough cold water to bring the dough together into a ball – be careful not to overwork the dough as this will develop the gluten and make your pastry tough. Divide the dough into two portions – about 2/3 for the base and 1/3 for the lattice top. Flatten each into a disc, wrap in cling film and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the filling. If using fresh apricots, halve them, remove the stones, and slice each half into 3-4 pieces. Place the apricot pieces in a large bowl. If using tinned apricots, drain thoroughly and slice similarly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the sugar, cornflour, lemon juice, rose water (start with 1 tsp and adjust to taste – rose water can be potent), vanilla, and salt to the apricots. Gently toss until everything is evenly coated. The cornflour will thicken the juices as the pie bakes, preventing a soggy bottom. Allow the mixture to sit for 15-20 minutes to draw out some juices.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If making the frangipane layer, cream together the butter and sugar until light and fluffy. Beat in the egg, followed by the ground almonds, flour, and almond extract until smooth. This thin layer creates a barrier between the juicy filling and pastry, helping prevent sogginess.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C (170°C fan/375°F) and place a baking sheet inside to heat up. Roll out the larger piece of pastry on a lightly floured surface to about 3-4mm thickness and to a diameter large enough to line your pie dish with some overhang. Carefully transfer it to your dish and press it gently into the corners, leaving the overhang intact.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using the frangipane, spread it evenly over the base of the pastry. Then, using a slotted spoon, transfer the apricot mixture into the pastry case, leaving behind excess liquid (which would make your pie soggy). Mound the fruit slightly higher in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Roll out the remaining pastry to similar thickness. For a lattice top, cut the pastry into strips about 2cm wide. Arrange half the strips over the pie filling in one direction, then weave the remaining strips perpendicularly to create a lattice pattern. Trim and crimp the edges decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the lattice and edges with egg wash, which will give your pie a beautiful golden shine. Sprinkle generously with demerara sugar for a delightful crunch and extra caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this direct heat helps cook the bottom crust properly) and bake for 20 minutes at 190°C. Then reduce the temperature to 180°C (160°C fan/350°F) and continue baking for another 25-30 minutes, until the pastry is deeply golden and the filling is bubbling. If the top is browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool for at least 2 hours before slicing – this crucial resting time allows the filling to set properly. The pectin in the apricots needs time to gel as it cools, which will give you clean slices rather than a runny filling.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve at room temperature, optionally garnished with a light dusting of icing sugar and a few dried rose petals for an elegant touch. This pie is wonderful on its own, but can also be served with vanilla ice cream or lightly whipped cream with a drop of rose water folded through.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to preventing a soggy bottom on a fruit pie?
The key techniques are: blind baking the base for 10 minutes, adding a thin frangipane layer as a moisture barrier, draining excess liquid from your fruit filling, using cornflour as a thickener, and baking on a preheated baking sheet to direct heat to the bottom crust. Each step helps create that perfectly crisp pastry base.
Can I substitute rose water or reduce its intensity in this recipe?
Yes, rose water can be substituted with orange blossom water for a different floral note, or vanilla extract for a more traditional flavour. If you find rose water too intense, start with just ½ teaspoon and taste before adding more. The floral element should complement, not overpower, the natural sweetness of the apricots.
How can I tell when a fruit pie is properly baked?
A perfectly baked fruit pie will have a deeply golden crust and visible bubbling around the edges and through lattice gaps. The filling should be thick and jammy rather than watery. Bake until you see these signs, typically 45-55 minutes. Then allow at least 2 hours cooling time for the filling to properly set.
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