Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Qishta (Middle Eastern clotted cream)
- 1 cup dried apricots, chopped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Saucepan
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pre-made pie crust in the pie dish and prick the bottom with a fork. Bake for 10 minutes or until lightly golden brown. Remove from the oven and set aside.
3. In a saucepan, combine the chopped apricots, sugar, cornstarch, water, melted butter, salt, vanilla extract, and ground cinnamon. Cook over medium heat, stirring constantly, until the mixture thickens and the apricots are softened, about 10-15 minutes.
4. Remove the apricot mixture from the heat and let it cool for a few minutes. Then, spread the Qishta over the bottom of the pre-baked pie crust.
5. Pour the apricot mixture over the Qishta layer and spread it evenly.
6. Bake the pie for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
7. Remove the pie from the oven and let it cool completely before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 41g
Protein: 3g
Sodium: 160mg
Sugar: 26g
Substitutions for ingredients:
- Qishta can be substituted with whipped cream or mascarpone cheese.
- Dried apricots can be substituted with other dried fruits such as raisins or figs.
Variations:
- Add chopped nuts such as almonds or pistachios to the apricot mixture for added texture.
- Use a graham cracker crust instead of a pre-made pie crust.
- Add a layer of sliced fresh apricots on top of the Qishta layer for added flavor.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- If the apricot mixture is too thick, add a little more water to thin it out.
- Serve the pie with a dollop of whipped cream or a sprinkle of powdered sugar on top.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a decorative plate or platter and garnish with fresh apricot slices or a sprinkle of cinnamon.
Garnishes:
Fresh apricot slices, whipped cream, powdered sugar, or chopped nuts.
Pairings:
Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the pie crust is browning too quickly, cover the edges with aluminum foil to prevent burning.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the pie. Store the pie in the refrigerator to prevent spoilage.
Food history:
Qishta and apricot pie is a traditional Middle Eastern dessert that has been enjoyed for centuries. Qishta, also known as clotted cream, is a popular ingredient in many Middle Eastern desserts and is made by heating and cooling milk until it thickens and forms a creamy layer on top.
Flavor profiles:
This pie has a sweet and creamy filling with a tangy apricot flavor and a hint of cinnamon.
Serving suggestions:
Serve the pie as a dessert after a Middle Eastern-inspired meal or as a sweet treat for afternoon tea.
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Region: Lebanese