Upside Down Apricot Pie with Vanilla Custard

How to make Upside Down Apricot Pie with Vanilla Custard

Prep Time:  10 minutes        |        Cook Time:  20 minutes   |        Serves:  4

Ingredients

• 410g Sweet Valley Australian Apricot Halves in Juice
• 1 tsp Stonemill Cinnamon Ground
• 2 tbsp White Mill Brown Sugar
• 1 square of Elmsbury Puff Pastry
• 2 tbsp Farmdale Full Cream Milk

Vanilla Custard:

• 4 cups Farmdale Full Cream Milk
• 1 tbsp White Mill Vanilla Extract
• 1 tbsp Pure Valley Unsalted Butter
• 4 Lodge Farms Eggs
• ½ cup White Mill Caster Sugar
• 3 to 4 tbsp White Mill Cornflour

Method

Apricot Pie:

1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Drain the apricots and pat dry with a paper towel.
3. Cut the puff pastry sheet into 4 squares.
4. Sprinkle brown sugar and cinnamon evenly over the lined baking tray.
5. Place 3 apricot halves in the centre of each quarter of the tray.
6. Lay a square of puff pastry over the apricots and press down the edges with a fork.
7. Cut a small slit in the top of each pastry square and brush with milk.
8. Bake for 15–20 minutes or until golden brown.

Vanilla Custard:

1. In a heavy-based saucepan, combine milk and vanilla. Heat gently until steaming but not boiling.
2. In a separate bowl, whisk together the eggs, sugar and cornflour until well combined.
3. Remove the milk from the heat and slowly whisk in the egg mixture.
4. Return to the heat and continue whisking until the custard comes to the boil and thickens.
5. Add the butter and whisk until melted.

To Serve:

1. Remove the apricot pie tray from the oven and flip onto a board. Gently peel away the baking paper.
2. Pour the custard into a serving bowl and place the apricot pie on top.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie