Recipe

Apricot impossible pie

May 31, 2010 2:00pm
  • 50 mins cooking
  • Serves 10
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Ingredients

Apricot impossible pie
  • cooking-oil spray
  • 1 kilogram (2 pounds) canned apricot halves in natural juice
  • 125 gram (4 ounces) butter
  • 1/2 cup (75g) plain (all-purpose) flour
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 cup (80g) desiccated coconut
  • 4 eggs
  • 2 teaspoon vanilla extract
  • 2 cup (500ml) milk

Method

Apricot impossible pie
  • 1
    Preheat oven to 180°C/350°F. Spray a straight-sided 26cm (10½-inch) pie dish with cooking-oil spray.
  • 2
    Drain the apricots in a large strainer over a bowl. Stand for 5 minutes while making the coconut mixture.
  • 3
    Chop the butter; melt in a small saucepan on the stove over low heat (or in a microwave-safe bowl in the microwave on high (100%) for about 30 seconds).
  • 4
    Sift the flour into a medium bowl. Stir in sugar and coconut.
  • 5
    Break the eggs, one at a time, into a small cup, then pour into a medium bowl. Add the extract and milk; whisk lightly until combined. Add the egg mixture and melted butter to the coconut mixture. Whisk until combined.
  • 6
    Put half the drained apricots in the base of the pie dish. Pour coconut mixture over apricots. Put the remaining apricots on top of the mixture.
  • 7
    Put the dish on an oven tray; place in the oven for about 50 minutes or until the pie is browned lightly and set in the centre. To test if it is set, push a small sharp knife into the centre of the pie. Take the knife out; if the blade is clean, the pie is cooked. If it has uncooked egg mixture on it, return the pie to the oven for another 5 minutes.
  • 8
    Serve the pie warm or cooled.

Notes

This easy-mix pie is called `impossible' because it sorts itself out in the oven into 3 layers.

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