The 14th of March, or 3-14-15, was the only pi day of our lives. Unless you plan to live to 2115 that is. We could not let the opportunity pass to make a pie this day. Since we had some canned apricots fromGutta på Haugen it was an easy choice to make an apricot pie.
A big jar of apricots (or 8-12 fresh ones)
6 big fresh plums
50 g sugar
4 tbsp flour
1 tsp cinnamon
1/2 tsp salt
Juice of half a lemon
For the pie crust:
300 g flour
170 g unsalted butter
170 g cream cheese
2 tbsp sugar
1/2 tsp salt
3 tbsp heavy cream
Start with the pie crust. Mix the dry ingredients in a kitchen machine. Dice the butter and cream cheese and leave them in room temperature. Incorporate them one by one into the flour mix on low speed in the kitchen machine. Stop the machine after the last cube is added. It should look like a crumbly dough. Pour in the heavy cream and let the machine run on slow speed for a few seconds until it is all soaked up. Scrape it out of the bowl with a spatula. Make two equal sized, flat discs from the batter. Cover in plastic wrap and refrigerate for at least 1 hour.
While the dough is in the fridge you can prepare the apricot & plum filling. Cut the apricots and plums in half and remove the stones. Add the lemon. Mix all dry ingredients together and sprinkle them over the fruit, folding them to make sure all sides are covered. Set your oven to 225 degrees C.
After at least one hour in the fridge the dough should be ready for use. Dust your kitchen surface with a little flour, and roll the first disc to make it fit a 22 cm (9 inch) pie form. Roll the next disc slightly bigger, about 24-26 cm. If you wanna make a lattice top like us you slice the entire thing with a pizza slicer into about 14 equally sized strips - roughly 1,5 cm each.
Fill the pie crust with the fruit filling. Line up half the strips over the pie. Fold half of them back and start making the lattice pattern by folding every other strip back, add a new strip, fold them back, fold the other half back, add a new strip, and so on... Use a fork to pinch the edges down, as shown in the picture.
Brush the entire top with 1 whisked egg. Pop in the oven for 20 minutes on 225 degrees C, then reduce to 180 degrees C and bake for another 30-35 minutes. Pay attention; if the crust gets burnt too fast cover it with some aluminum foil.
Happy pi day and enjoy the pie!
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.