Line a 9-in. The baked kuchens can be wrapped in foil and frozen for up to 1 month. Preheat oven to 375°. Cool on a wire rack. When the tart has … Carefully pour filling into pastry shell. Slice the dried apricots in half. Place the apricots in the prebaked tart shell in a … Apricot Custard Pie. All Rights Reserved. Refrigerated. Home Recipes Ingredients Fruits Apricots, Can I add a cup of crushed pineapple to this pie? Add filling. Bake tart on lowest rack for 10 minutes, reduce heat to 425F and continue baking for approximately 30 minutes or until tart is gently boiling and rim of crust is dark brown. Butter a 10-inch pie dish or tart pan. 1/8 tsp Salt. Kuchen is a traditional German fruit- or cheese-filled yeast cake that's common in North Dakota (Nancy Olson says it's in countless church cookbooks) and served at any time of day. 1 Cardamom, Ground. Cover edge of pie with foil to … Spoon or brush the arrowroot glaze over the fruit and leave until set. In a large bowl, sprinkle apricots with lemon juice. Lightly press the dough with your fingers to deflate it. In a medium saucepan, heat the remaining 1 1/4 cups of milk and 1/4 cup of sugar over moderate heat until the sugar is dissolved. Spread the apricots evenly in the bottom, in one layer, cut side down. "This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. pie plate with bottom pastry; trim to 1 in. Our 22 Best Crock Pot and Slow-Cooker Recipes. … Roll out the remaining disc of dough and place it over the filled pie. Place over boiling water. "I love that this is a hearty, rustic, belly-filling pastry; nothing dainty about it," she says. Butter four 9-inch pie plates. Gradually whisk the hot milk into the egg mixture, then cook the mixture in the saucepan over moderate heat, whisking constantly, until thickened and no floury taste remains, about 4 minutes. Stir in the yeast and let stand for 5 minutes, until dissolved. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Cut apricots into wedges and arrange in tart shell. Drain the fruit and arrange on top of the custard. Spread the pastry cream evenly over the apricots. this link is to an external site that may or may not meet accessibility guidelines. To serve, pipe or spoon whipped cream on top of pie. 4 Eggs. Spread thin onto a 12-inch detachable bottom pie mold, and up the sides, patting firmly. Stir in the egg. Take the tart out and *unmold immediately to put on a cooling rack. Cover the pie plates with plastic wrap and let stand at room temperature until the dough has risen slightly, about 1 hour. In top of double boiler beat eggs slightly, then add sugar. Scald milk and slowly add to the egg mixture. Using a pastry cutter or a knife, cut the butter into the flour mixture until it resembles a mix of coarse crumbs and small chunks. This is Olson's adaptation of her grandmother's version. Condiments. Trim, seal and flute edges. In a medium bowl, combine the flour with 1/4 cup of the sugar and 1/4 cup of the milk and whisk to a paste. Sprinkle the topping over the pastry cream and dust lightly with cinnamon. Loosely Cover the top of the pie with foil … Place each round in a pie plate, making sure that the dough doesn't extend past the rims. Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry … 12. Place pastry shell on oven rack. Bake the kuchens for 40 minutes, until the crusts are deeply golden. Add to apricots, toss gently to coat. Allow the custard to cool then spread it onto the base of the flan case. Add to apricots, toss gently to coat. Apricot custard pie recipe. Enter your email to signup for the Cooks.com Recipe Newsletter. 13 ingredients. Transfer the dough to a buttered bowl, cover with plastic wrap and refrigerate overnight. Makes 8 servings. In summer, in place of dried apricots, you can use 2 pounds of fresh apricots, pitted and cut into eighths. Roll out remaining pastry to make a lattice crust. Stir well until custard thickens. Put the apricot chunks in a baking dish and toss … The pie shell is filled with sweet apricot custard and baked away. In a bowl whisk together sugar, yolks and cream. Make the custard. I like the combination of apricots. 1/2 cup Sugar. Whisk in the eggs and vanilla. Pour the remaining custard over and around the apricots. Produce. Pour custard into crust. Taste of Home is America's #1 cooking magazine. Cover edges of pastry loosely with foil. Step 6 - Once the pastry has cooled fill with 1/2 cup of apricot jam and then the custard and smooth out with an angled spatula. Arrange apricot quarters cut side down in prepared crust. 2 tsp Vanilla. 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