Low Sugar Canned Apricot and Custard Pie

Low Sugar Canned Apricot and Custard Pie

Posted 2017-11-02 by finyfollow

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

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
Pinch cinnamon

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.

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