Friday, June 13, 2008

Basil Pie Parade continues: Apricot Custard Pie with Basil

What do you do with the extra yolks one commentor asked me recently? Hell if I know. Kidding. I freeze them or use them quickly. For example, I made a custard pie. I had lovely apricots at home and somehow decided to encase them in a lovely basil custard. Again, I was inspired by Susan from Wild Yeast to use basil with fruit.

One caution is that you must soak the apricots in sugar--otherwise they could be mouth-puckeringly sour. Other than that, this was a visually stunning dessert.
I made this a while ago so I don't have a true recipe, but I do have a plan (half the battle in cooking.) And, as this is different from Susan's (though clearly inspired), I felt it would be okay to I send this over to Weekend Herb Blogging run by Astrid of Paulchen's Kitchen and started by Kalyn of Kalyn's Kitchen.

Apricot Custard Pie with Basil (inspired by Wild Yeast.)
Roll out a pate brisse and put it in a deep pie pan. Finish the edge as you wish and pucture the bottom.

Soak 1 lb apricots (halfed and depitted) in cool water. Drain, pat dry, and add sugar. Arrange in the pie shell.

In a medium sauce pan, heat:
1-1/2 cups sugar
1/4 teaspoon salt
2 large eggs
2 large egg yolk
1-1/4 cups heavy cream
2 leafs of basil

Let cream cool. Add:
3 teaspoons cornstarch

Pour over the apricots and bake at 350 for 35 minutes, tent with foil, and bake at least 15 more minutes or until set. (Think pumpkin pie consistency.)


Coffee and Vanilla said...

What a great idea to use basil is sweet dish... recently my mom made salad with tomatoes, sugar and basil... it was delicious.

Have a wonderful day, Margot

Jacqueline Meldrum said...

Mmmmm, lovely! I will have a large slice please!

Anonymous said...

Visually stunning, yes! I always have terrible luck with custards but maybe I'll try again.

Kalyn Denny said...

Lovely idea. I'm quite intrigued by the idea of basil with fruit, love it!

Anonymous said...

Oh my, that looks divine. Where did you find such beautiful apricots?

Swati said...

Gosh!! this does look amazing... I'd love to have one large piece puhleeeeseee!!

Anonymous said...

I made this early this morning to take to a pot-luck hosted by some seriously foodie friends. It was absolutely the hit of the brunch. THANK YOU! I am never the shining star, but this week I was!

Anonymous said...

No pictures, I'm afraid... I wasn't fast enough! People who didn't get slices were demanding that those who did cut theirs in half, and there was one of those married couple arguments when a husband swooped in for a rather-bigger-than-it-should-have-been forkful of his wife's piece. This was SO good that I think sometime this week I'll see if I can make an apricot/basil jam.

pam said...

I'm terrible at baking pies, but this looks so good!

test it comm said...

That custard pie looks so good!

Anonymous said...

This looks amazing! I just printed the recipe hoping to make it one day, soon!

Anonymous said...

Can i have a slice, please?
What a lovely tart!

maybelles mom said...

thanks for all the comments and compliments. And, I am SO excited someone made a recipe AND liked it.

maybelles mom said...

oh, and Pam, I was terrible at baking pies until I wasn't. It just takes practice.

Ruth Strong said...

What a great way to use apricot. Sounds delish!

Anonymous said...

Apricots and basil sounds like an interesting combination.

Maria @ Scandi Foodie said...

Interesting idea! Sounds fantastic!