A quick, tasty and vegan pie! Rosemary adds freshness and pairs very well with the apricot! With a little touch of almonds to complete this delicious combination of ingredients.
The pastry is made using the “tupperware” method (a method where you shake all the ingredients together and make a crispy pastry quickly). The filling is also very easy to make, and I have included some variations at the end of the recipe.
Apricot and rosemary pie
Ingredients
For the dough
- 200 g flour
- 75 ml neutral oil olive oil for instance
- 75 ml warm water
- 3 g salt
- 1 tsp baking powder
For the filling
- 750 g apricots
- 4 / 5 tbsp rosemary jelly
- 2 sprigs of rosemary
- 2 tbsp almond powder
- 2 tbsp brown sugar
- 1 handful flaked almonds optional
Instructions
- Preheat the oven to 190°C.
- Finely chop a sprig of rosemary
- In a large tupperware or other closing recipient, mix the ingredients in this order: flour, yeast, salt, rosemary, oil and hot water.
- Shake the recipient a few times, first horizontally and then vertically. Continue to work the dough a little at the end to form a ball.
- Then roll out the dough on baking paper and place it in a pie tin.
- Prick the dough with a fork. Cover the dough with baking balls, or a slightly smaller pie tin, to bake the dough for about 10 minutes.
- Rinse and cut the apricots in half.
- Once the pastry is pre-baked, leave to cool for 10 minutes.
- Then brush the bottom of the pastry with the rosemary jelly.
- Then sprinkle the almond powder evenly over the jelly.
- Cover the pie with the apricot halves.
- Sprinkle the apricots with sugar and, if you like, add some flaked almonds.
- Bake for 35 to 40 minutes, until the apricots are caramelised and the pastry is slightly crispy. Check after 30 minutes (the cooking time will depend on your oven).
- Serve warm or cold. Just before serving, sprinkle a little rosemary on top of the pie, and serve with a scoop of yoghurt ice cream or whipped cream for those with a sweet tooth.
Notes
Other ingredients go very well with apricots.
You could make a pie with the same base, and replace the rosemary jelly with an almond / pistachio cream (40g soft butter, 40g sugar, a small egg, 20g almond powder and 1.5 tbsp pistachio paste) and sprinkle the pie with pistachio slivers.
You could also replace the rosemary jelly with elderberry jelly for instance.