Peach and Apricot Amaretti Pie

[Photograph: Vanessa Courtier]

Peaches and apricots meld well with the flavor of Amaretto in this pie from the aptly named cookbook Pie. A dusting of crunchy amaretto biscuits inside and up top provide a contrasting crunch.

Reprinted with permission by Angela Boggiano. Copyright © 2013. Published by Octopus Publishing. Available wherever books are sold. All rights reserved.

Peach and Apricot Amaretti Pie

About This Recipe

Yield:serves 8
Active time:1 hour
Total time:2 hours
This recipe appears in: Bake the Book: Peach and Apricot Amaretti Pie


  • Shortcrust Pastry
  • 7oz/200g plain flour or all purpose flour
  • 4oz/110g butter, cubed or an equal mix of butter and lard
  • 2-3 tablespoons very cold water
  • Filling
  • 400g/13oz fresh apricots, halved, stoned and cut into wedges
  • 500g/1lb fresh peaches, halved, stoned and cut into wedges
  • 150g/5oz caster sugar, plus extra for dusting
  • 3 tablespoons Amaretto liqueur
  • 3 tablespoons cornstarch
  • 2 tsp lemon juice
  • 4 Amaretti biscuits, finely crushed
  • 15g/1/2oz butter, cut into pieces
  • 2 tablespoons milk, to glaze


  1. 1

    Preheat the oven to 200°C/400°F.

  2. 2

    Place the apricots and peaches in a bowl with the sugar, Amaretto liqueur, cornstarch, lemon juice and half the Amaretti biscuits. Mix together well and set aside while you prepare the pastry.

  3. 3

    When your dough is ready, spoon the filling into the base of a 1.5 litre/2 1/2 pint pie dish and dot pieces of butter on the top.

  4. 4

    On a lightly floured surface, roll out the pastry to just larger than the pie dish, then cut off a strip to sit on the edge of the dish. Place the pastry on top and press down to seal. Trim off any excess pastry and glaze the top with a little milk. Bake for 30 minutes until the pastry is golden and the filling bubbling.

  5. 5

    While the pie is still hot, sprinkle on the remaining crushed Amaretti biscuits and caster sugar. Leave to stand for about 10­–15 minutes before serving with fresh pouring cream.

  6. 6

    To make shortcrust pastry: Place the flour, butter and salt into a large clean bowl.

  7. 7

    Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

  8. 8

    Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.

  9. 9

    Wrap the dough in clingfilm / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.


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