Gluten Free; Reduced Lactose; Refined Sugar Free
I have this early memory from when I was a child. My mother in the kitchen making a sour cream apricot pie. I’m pretty sure it was a special occasion thing and that the recipe she always used was passed down to her from my grandmother. My mother hates to cook so it must have been a simple recipe or she wouldn’t have even attempted it. I just remember it as delicious.
A week prior to last Christmas, whilst I was experimenting with gluten free short crust pastry, I remembered her recipe. Therefore, I’m admitting my childhood was the inspiration for this Apricot ‘Custard’ Slice!
There was already a box of apricots sitting on my kitchen bench that was just waiting to be converted into something completely decedent. Of course I needed to up-cycle and re-invent mums original recipe so it worked for gluten free and contained minimal lactose so Leala and I could actually eat it.
When Leala was first diagnosed with Celiac Disease nearly a year ago, within half an hour of eating any type of dairy the result was not pretty. Not fun. Now that she is on a very strict gluten free diet, the inflammation in her intestines has settled down somewhat. There seems to be conflicting ideas on whether removing dairy/lactose out of the diet helps the gut heal. For Leala and I, tolerating dairy is a hot topic. She can have things I can’t and visa versa. Generally speaking, dairy products that are fermented are easier to digest for our sensitive tummies. Certain good bacteria converts some of the lactose in milk into lactic acid making it easier to digest. Leala can now have dairy kefir, soured cream, buttermilk and yoghurt, plus certain hard cheese such as Parmesan. All in small amounts and not all in one day.
This recipe is another one to add to the ‘flexible make again’ list that exists in our kitchen. Next time I could change it up using Winter fruits. Perhaps beautifully sweet pears or apple and cinnamon. Whats your favourite filling in a fruit slice or pie?
I used Paleo Running Momma’s pie crust recipe. I do love an easy, homemade pastry recipe. There is really no comparison between homemade and store bought. Homemade wins hands down every time. https://www.paleorunningmomma.com/paleo-pie-crust-grain-free-dairy-freeThe remainder of her blog has some delicious looking recipes too.
My slight adjustments to the pastry recipe are:
The almond, coconut, tapioca flours and salt quantities remained the same.
- Nuttelex (as its dairy free) instead of butter
- Maple syrup instead of sugar
- 70 gram egg
- Himalayan fine pink salt (a finer grain salt)
- 1 batch gluten free pastry (see recipe above)
- 8 medium size apricots, washed, halved and seed removed
- 1/2 cup sour cream
- 3 medium eggs
- 1/4 teaspoon cinnamon
- 1/2 teaspoon pure, organic vanilla essence
Make your gluten free pastry and blind bake for 15 minutes at 180 degC (375 F). Remove from your oven and set aside to cool in the pie tin.
Meanwhile, in a large mixing bowl add your eggs and sour cream. Whisk together until there are no lumps and the mixture looks silky.
Add the cinnamon and vanilla. Whisk to combine.
Add the apricot halves, cut side down to the already prepared/blind baked pastry. Making sure the apricot halves are lightly touching but not squashed together.
Slowly pour the sour cream mixture around the apricots until the pastry case is 3/4 full. The mixture will rise to the top of the pastry sides whilst baking.
Carefully place on the middle shelf in the oven pre-heated to 180 degC (375 F). Bake for 35 minutes or until just set. You will know if the slice is cooked when the sour cream mixture doesn’t wobble when moved. If the pastry edges are browning to quickly, cover very lightly with a piece of tinfoil.
Remove from oven. Cool completely before removing from the pie tin. It is best to refrigerate before serving as this completes the firming process of the slice. It can be served warm, just harder to cut.
Enjoy as a dessert with some vanilla sorbet or as an afternoon tea treat!
Adjustments: always use seasonal fruit for the maximum flavour and nutrition content. Experiment with different combinations.
Egg Free: If you are allergic to eggs I’m sure an egg replacer would work although I have never tried since we have no dietary issue with cooked eggs.
Vegan: Half a cup of Tofutti Sour Supreme mixed with one teaspoon arrowroot or gf cornstarch to thicken the consistency, add a little more if needed. Whisk out any lumps and add the eggs or egg replacer. Whisk to combine and use as above. As you would expect the consistency and taste is not exactly the same as my original recipe. It is close though.
*Gluten free pastry is not essential for this recipe unless, like us you have dietary issues. An organic spelt flour would be lovely with an earthy, nutty flavour. Yum, we can only dream.
Common sense and a disclaimer: Please do not take anything you read on this website as medical advice. What is written here works for me and my family, not necessarily for you and yours. We at fallingleafstudio.com take no responsibility for any health or other issues that may arise from following this website. Please consult your doctor for any health and dietary advise or requirements.