Rustic Apricot & Raspberry Cream Pie
A delicate cheesecake filling, fragrant raspberries, and juicy, tart apricots come together in an incredible combination. With a buttery homemade crust and a smooth, lightly sweetened cheese filling, this tart balances rich and refreshing flavors beautifully.
Ingredients
For the dough:
- 250 g flour
- 120 g cold butter
- 30 g powdered sugar
- 1 egg
- 1 pinch of salt
- 1-2 tsp ice water
For the filling:
- 300 g farmer's cheese or ricotta
- 200 g sour cream or full-fat Greek yogurt
- 3 eggs
- 120 g sugar
- 1 tsp vanilla extract
- 30 g cornstarch
- 150 g raspberries
- 400 g apricots
Instructions
- Grate the cold butter into a bowl with the sifted flour. Mix and rub together with your hands until the mixture resembles coarse crumbs.
- Add the powdered sugar, egg, and a pinch of salt. Knead quickly until a dough forms, adding ice water if needed.
- Place the dough in a plastic bag and refrigerate for 1–2 hours.
- Roll out the chilled dough and press it into a 22–24 cm (8–9 inch) springform pan or pie dish. Shape the edges and prick the base with a fork. Return to the refrigerator while preparing the filling.
- For the filling, combine the farmer’s cheese, sour cream, eggs, sugar, salt, and vanilla extract. Add the cornstarch and blend with an immersion blender until smooth.
- Spread the raspberries evenly over the crust, then pour in the filling. Arrange the sliced apricots on top.
- Bake in a preheated oven at 180°C (350°F) for 45–50 minutes.
- Allow the pie to cool completely, then refrigerate until set before serving.
Notes
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