Recipe

Apricot Pine Nut And Semolina Pie Recipe

	Vivian / All my dishes 2 years, 5 months ago This is another recipe from my favourite TV chef Phil Vickery, I try and love all of his recipes. This is a lovely flan type pie so yummy! Prep:20m Cook:35m Servings:8	Vivian
	flantypepie

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Ingredients

One 24cm diameter x 4cm deep blind lightly baked sweet pastry case,

115g / 4oz castor sugar

115g / 4oz unsalted butter

2 medium eggs, lightly beaten

25g / 1oz potato flour

115g / 4oz semolina

50g / 2oz plain flour

Finely grated zest of 1 large lemon

100g / 31/2oz pine nuts

5 tbsp. apricot jam

Two x 410g tins of apricot halves, drained

Icing sugar, to glaze

200g / 7oz thick Greek yoghurt

30g runny honey

Directions

Preheat the oven to 180°C / 350°F / Gas 4.

Cream the sugar and butter together until light and fluffy,

add the egg, a little at a time, until fully incorporated.

Carefully beat in the potato flour, semolina, lemon zest and plain

flour, do not overwork.

Spread the apricot jam liberally over the lightly cooked pastry base.

Spoon the sponge mixture into the blind baked pastry case and spread out evenly.

Sprinkle over the pine nuts and arrange roughly half the apricots

evenly over the top, keeping the rounded side uppermost.

Bake in the oven for 30-40 minutes or until set and well risen.

Remove from the oven and allow to cool slightly, then dust heavily

with icing sugar and carefully glaze under a hot grill.

Roughly chop the remaining apricots, add to the Greek yoghurt along

with the honey, stir well. Serve a large wedge of the pie with the

yoghurt. Enjoy!!

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Comments

chefmeow 2 years, 5 months ago said:
Sounds totally decadent. Will give this one a try when I can get my hands on the ingredients. Thanks for sharing.