Apricot Pine Nut And Semolina Pie Recipe


  • One 24cm diameter x 4cm deep blind lightly baked sweet pastry case,
  • 115g / 4oz castor sugar
  • 115g / 4oz unsalted butter
  • 2 medium eggs, lightly beaten
  • 25g / 1oz potato flour
  • 115g / 4oz semolina
  • 50g / 2oz plain flour
  • Finely grated zest of 1 large lemon
  • 100g / 31/2oz pine nuts
  • 5 tbsp. apricot jam
  • Two x 410g tins of apricot halves, drained
  • icing sugar, to glaze
  • 200g / 7oz thick Greek yoghurt
  • 30g runny honey


This Is Another Recipe From My Favourite TV Chef Phil Vickery, I Try And Love All Of His Recipes. This Is A Lovely Flan Type Pie So Yummy!

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