Aprium Pie with Sour Cream Custard, Rum, and Ginger with No-Roll Pie Crust
Apriums are half apricot, half plum, and 100% delicious. This aprium pie puts this unique fruit's sweet-tart flavor to work with sour cream custard, spiced rum, and a touch of ginger. If you don't have apriums, white or yellow nectarines make an excellent stand-in. Yield: one 9-inch pie
Prep Time 1hour
Cook Time 50minutes
Total Time 1hour50minutes
Author Stephanie Stiavetti
For the crust
1 1/2cupsall-purpose flour
1/4cup (half a stick)frozen butter
2tablespoonscoconut oilyou can substitute with more vegetable oil if you prefer.
2cupsdried beansor pie weights
For the crumble
1/4cup (half a stick)butterrefrigerated
For the pie filling
1medium-sizedbowl of ice
2pounds (approximately 12)fresh apriumsmake sure you get extra sweet-tart ones if you can
3tablespoonsspiced rumsuch as Malibu
1/2teaspoonfreshly grated ginger
Additional sour creamfor topping
Make the crust (adapted from Joy the Baker):
Whisk together flour salt, baking powder, sugar, and brown sugar in a medium bowl. Set aside.
Use the smallest-holed side of a cheese grater to grate the frozen butter onto a plate. Place the butter in the freezer for 5 minutes. Use a fork or pastry blender to cut the frozen butter and sour cream into the flour mixture, making sure to incorporate everything until it's the size of small peas. Parts of the dough may have a sandy texture, which is fine.
Whisk together the vegetables oil, coconut oil, and milk in a small bowl. Pour into the flour mixture and use a fork to completely incorporate the wet and dry ingredients. The finished texture should be relatively loose and gravely.
Pour the crust mix into a dry 9-inch pie plate. Use your fingers to press the dough into the bottom and sides of the pan, making sure to cover all surfaces, including the rim. Cover the pie crust with tin foil, pushing the foil down so that it comes in contact with the bottom and sides of the crust. Place the pie crust in the freezer.
Preheat the oven to 350°F (176°C). After 20 minutes, remove the pie crust from the freezer and fill the foil-covered crust with dried beans or pie weights. Bake for 10 minutes. Remove beans and foil from crust and bake another 5 minutes uncovered. Remove from heat and allow to cool. Do not turn off oven.
Make the crumble
Remove butter from refrigerator and cut into small chunks. Lay butter chunks in a single layer on a plate and place back in the refrigerator for 10 minutes.
Combine flour, powdered sugar, baking powder, salt, and cinnamon in a small bowl. Add chilled butter and use a fork or pastry blender to to cut the butter into the dry ingredients. The crumble should cling together like small stones. Place crumble in refrigerator until ready to use.
Make the filling and construct the pie (adapted from Smitten Kitchen):
Prepare a large pot of boiling water and a large bowl of cold water. After the water is boiling, add ice to the bowl of cold water. Carefully set the apriums in the hot water, 3 or 4 at a time, and allow them to boil for 1 and 1/2 minutes. Fish them out of the boiling water with a slotted spoon and slide them into the bowl of ice water. Turn the apriums in the ice water until they are cool on all sides. Using your fingers, gently remove the skin from the fruit - it should slide right off. Repeat until you have peeled all the apriums.
Cut the peeled apriums in half and remove the pit from each one. Slice into uniform 1/2-inch slices and set the slices aside in a large bowl.
In a small bowl, combine rum, sugar, cinnamon, ginger, and salt. Mix well using a fork and pour over aprium slices. Use your hands to gently mix the fruit slices with the rum mixture, making sure every slice is covered with rum. Let the apriums soak in the rum for 20 minutes, occasionally stirring the whole lot to ensure even soaking.
Spread 1/4 cup of sour cream into the bottom of the pre-baked pie crust, creating an even layer. Remove the crumble from the refrigerator, use your fingers to crumble it into small chunks, and spread half of the crumble in a layer on top of the sour cream. Lay the soaked aprium slices in circles on top of the crumble layer, making sure to use all slices. (they'll all fit if you nudge them around, I promise!) Dot the top with the remaining 1/4 cup of sour cream and sprinkle the top of the pie evenly with the remaining crumble.
Cover just the edges of the crust with tin foil to prevent them from burning. Bake the pie in a 350°F (176°C) oven for 50 minutes, or until the crumble is golden brown. Once the pie is done, remove the foil from the edges and let cool on a wire rack for 30 minutes before serving. Serve topped with a generous dollop of sour cream.