Can you tell I love pies? I really do.. Luckily it’s what my region of the Netherlands is known for! This time I’ll share an all-time favourite: Apricot Pie. It’s simple, it’s delicious AND it’s orange, the national colour of the Netherlands.
- 500 gr dried apricots
- 500 ml water
- 2 tbsp sugar
- 3 tsp cornstarch
- 1 kg fresh apricots
- boiling water in a large pan
- 3 tsp cornstarch
- 60 gr sugar
- lemon juice
Soak the dried apricots in the water and sugar for at least 12 hours.
Boil the apricots in the water for 10 to 15 minutes, then use a hand blender to mash the apricots. Make a paste out of the cornstarch and a splash of water, mix it with the apricots and let it cool down.
Cut the apricots and remove the stones. Put the apricots in a large pan and add the sugar. If you want a little more bite, you can set aside about a third of the apricots to add later. Put them on medium heat so the sugar starts to dissolve in the apricot juisces. Scoop out a few spoonfuls of the juice and add this to the cornstarch. When the apricots are close to boiling, add the starch mixture and stir until you’ve got a thick apricot paste. Remove the pan from the heat and add the apricots you set aside. Let cool.
Follow the instructions here.
Preheat the oven to 180°C.
Fill the pie shell with the apricots and set aside.
Onto the lattice cover! I am a lazy baker so I saved myself a lot of time by buying a pie grid. Simply roll out the other dough ball into a disk slightly smaller than the grid and roll it over the grid to press it into shape.
Wet the edge of the pie shell with water, remove the lattice cover and place it on top of the pie.
Tadaa! All pretty and “authentic”. If you don’t have a pie grid, any other shape will do! Be creative! Try something pretty you saw! Simply cover it with dough! Just make sure there is enough room for the steam to escape.
Time to pop it into the oven! Bake for 20-25 minutes until the crust is golden. Remove the pie from the shell immediately and cool on a wire rack.