California Walnut and apricot crumble pie

29 August 2017 by
First published: 14 September 2017

This indulgent, fruity bake can be served cold or hot from the oven with a scoop of vanilla ice cream. Bring into the office for a sure-fire way to impress your colleagues!

Ingredients (serves 8):

For the dough:
50g California walnuts
250g flour
1 sachet dry yeast
50g sugar
1 egg
50g melted butter
120ml milk, at room temperature

For the custard topping:
1 sachet vanilla custard powder
400ml milk
50g sugar
100g sour cream
1 tin (850 ml) apricots

For the crumble:
200g California walnuts
100g flour
80g sugar
90g melted butter

Icing sugar to serve (optional)


To make the dough, first grind the walnuts in a food processor, then mix the flour, yeast, sugar and ground walnuts in a large bowl.

Add the egg, butter and milk to the bowl, mix, then knead until smooth. Cover with a tea towel, put in a warm place and let it rise for 30 minutes.

Next, mix the custard powder with 100ml of the milk. Bring the remaining milk to the boil with the sugar, add the prepared custard powder, and return to the boil

Pour the custard into a bowl and stir in the sour cream – leave to cool, stirring occasionally. In the meantime, drain the apricots in a sieve, and preheat the oven to 200°C.

Grind the walnuts for the crumble in a food processor, not too finely. Mix the walnuts, flour and sugar, then add the butter and rub into a crumble consistency.

Knead the risen dough and roll out onto a floured surface. Grease a standard cake tin and line with the dough, pressing slightly over the edges to form a crust, making sure there are no gaps in the dough.

Spread over the vanilla custard and top with the apricots, then sprinkle the crumble over the pie.

Bake for 20-25 minutes, until golden brown, and sprinkle with a little icing sugar to serve, if using.

Recipe courtesy of California Walnuts

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California Walnut and apricot crumble pie
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