Apricot Custard Pie Recipes

Steps:

• Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
• Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
• Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

Steps:

• Preheat the oven to 325 degrees F.
• Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
• Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
• Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
• In a small bowl, mix the egg and cream together. Set aside.
• In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
• Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
• Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
• Yield: 1 (9 1/2-inch) tart shell

Steps:

• Prepare pastry for a single-crust pie, or use a refrigerated pie crust. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry.
• Line pastry with a double thickness of foil. Bake in a preheated 450-degree oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350 degrees.
• In a small saucepan combine preserves, cornstarch, the water, and ginger. Cook and stir over medium heat until thickened and bubbly. Spread over bottom of pastry shell.
• For filling, in a medium bowl combine eggs, sugar, vanilla, cardamom, and salt. Gradually stir in half-and-half.
• Place pastry shell on oven rack. Carefully pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
• If desired, pipe or spoon whipped cream on pie and sprinkle with additional cardamom.