Once again I was looking to have something sweet but with a low sugar content and this recipe was adapted from a diabetic magazine article.
I made my own dough however you could use shortcrust pastry if you do not want to make your own though it did not take long to make.
Preparation Time: 15 minutes plus cooling time
Cooking Time: 65 minutes
Serves: About 10
Ingredients For the dough ½ cup self raising flour
½ plain flour
About 2 tbsp sugar
1 small egg
About 70 g butter
For the topping 3 tbsp custard powder
1 tbsp caster sugar or substitute
375 ml skim milk, plus 2 tbsp extra
2 eggs, about 60 g, whisked
1 tsp vanilla
800 g can apricot halves in natural juice, drained
Method For the dough
Mix all the ingredients together and knead till it forms a dough.
Put in the fridge if it is a hot day while you make the filling.
For the filling
Mix the custard powder and sugar in a medium saucepan.
Gradually mix in the 375 ml of milk and cook over a medium heat, stirring for about 4 to 5 minutes or until the mixture thickens and begins to simmer.
Simmer for another few minutes, and transfer to a large bowl, cover with plastic wrap and leave for up to an hour to cool.
When it is almost cool, roll out the pastry onto a floured surface, though I rolled it directly into the 20 cm pie plate or baking dish which I first greased lightly.
Prick it with a fork all round the base.
Line the base with baking paper and use beans or rice to put on top - I bought some special ceramic balls for this purpose.
I like the dough thin, so I had some left over, so I used this to make several biscuits at the same time as baking the dough!
Preheat the oven to 200°/180° fan forced.
Put the pie plate on a baking tray and bake for 15 minutes.
Take off the ceramic balls or rice and return back to the oven and bake for a further 5 to 10 minutes or until the pastry is just cooked through. Set aside to cool for about 10 minutes.
Add the eggs, extra 2 tbsp of milk and vanilla to the cooled custard mixture.
Whisk it till it is smooth.
Carefully pour this into the pie shell.
Arrange enough apricot halves over the top with the skin side down, to cover the custard - you will have some leftover apricots (which I made into a jelly using the natural juice).
Push the fruit slightly into the custard and sprinkle a little cinnamon over this.
Reduce the oven temperature to 170° fan forced, and bake the pie for about 35 - 45 minutes or until the custard is set, noting that it will set slightly more when cool.
Set aside to cool for up to 30 minutes, slice and serve.