Apricot Pie Recipe made with Apricot Crust to Enjoy Every Summer
I love this super fresh and delicious Apricot Summer dessert, the taste is absolutely so good! Impress your guest next summer with this special Dinner Party dessert that has the natural taste of Apricot with rich Vanilla flavor.
This is the best ever homemade Vegan Apricot Pie to enjoy every Summer. You just need a little patience in making the Apricot puree which is the main ingredients needed for this recipe.
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ground Nutmeg
4 tbsp Reduced Apricot Puree
1 tsp Vanilla Extract
2 tbsp Cornstarch
5 tbsp Coconut Sugar
1 tbsp Plant based Butter
2 tsp Vanilla Extract
Separate the pits from 15 fresh Apricots.
Slice or chop the Apricots and put them into a Blender.
Blend until smooth and divide the puree into 3 equal portions.
Pour 1 portion (1/3) into a small Saucepan and bring to simmer over a medium heat.
Stir in 4 tbsp of Maple Syrup and continue to stir until so thick with almost no liquid.
Transfer the thick puree to a small Bowl and allow to cool.
Allow the puree to chill in the Refrigerator for 30 minutes before using it.
Combine the thick reduce puree with the Crust ingredients.
Press the Apricot Dough into a 9-inch Tart Pan.
Bake for 15 to 20 minutes in a preheated Oven at 350° F and allow to cool at room temperature.
Pour the remaining 2 puree portions (2/3) into a medium Saucepan.
Bring to a boil while stirring constantly.
Add the filling ingredients and stir again for 5 minutes
Pour the Apricot filling into the Pie Shell.
Cover and allow it to rest in the Refrigerator for 20 minutes.
Decorate with fruits and serve immediately or cover tightly and put in the Refrigerator to serve within 48 hours.
Prep Time 35 minutes