CANNED APRICOT AND CUSTARD PIE

PREPARATION TIME: 10 MINS (+ 1 HOUR 45 MINS COOLING + CHILLING)

COOKING TIME: 1 HOUR 5 MINS SERVES 10 (AS A DESSERT)

3 Tbsp custard powder

2 Tbsp caster sugar or granulated

sugar substitute

375ml (11/2 cups) skim milk,

plus 2 Tbsp extra

1 sheet Pampas Light Shortcrust

Pastry 25% Reduced Fat, thawed 2 x 60g eggs, whisked 1 tsp vanilla extract

800g can apricot halves in natural

juice, drained

Pinch ground cinnamon

1 Combine custard powder and sugar in a medium saucepan. Gradually whisk in the 375ml

(1½ cups) milk. Cook over medium heat, stirring, for 4-5 minutes or until mixture thickens and comes to a simmer. Simmer for 2 minutes. Transfer to a large bowl and cover the top with plastic wrap. Set aside for 1 hour to cool.

2 Meanwhile, roll out pastry on a lightly floured surface until large enough to line a 20cm pie plate. Line plate. Trim and discard excess pastry. Using a fork, prick the base. Line base with baking paper and baking beans or rice. Place in the fridge for 20 minutes to chill.

3 Preheat oven to 180°C (fanforced). Place pie plate on a baking tray. Bake for 15 minutes. Remove pastry and beans or rice. Return to oven and bake for a further 5-10 minutes or until the pastry is just cooked through. Set aside to cool for 15 minutes.

4 Add the eggs, extra milk and vanilla extract to the cooled custard mixture and whisk until smooth. Carefully pour into the pie shell. Arrange enough apricot halves over the top (skin side down) to cover the custard (you will have about 90g leftover, so keep for another use), slightly pushing fruit into the custard. Sprinkle over a little cinnamon.

5 Reduce oven temperature to 170°C (fan-forced). Bake pie for 35-40 minutes, or until the custard is set. Set aside to cool for 30 minutes before serving.