Apricot and rosemary pie


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

Servings 6
Prep Time 30 minutes
Cook Time 35 minutes


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


  • 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.


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.
Course: Dessert
Cuisine: French

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