Anoka's Swedish Crown Bakery Crème Brûlée Pie with Apricots and Cherries

Anoka's Swedish Crown Bakery Crème Brûlée Pie with Apricots and Cherries

Originally from Sweden, Eva Sabet is the creative force behind the bakery, bringing fresh ingredients and unique Scandinavian-inspired pastries to the Twin Cities (MINNEAPOLIS). All food at the Swedish Crown Bakery is made by hand, on-site, using natural and organic ingredients whenever possible. This pie is a great addition to your holiday menu.


Pie Crust Regular:
1 Cup flour
2.5 oz almond paste or almond flour
2.5 oz butter
1 egg
Pie Crust Gluten Free:
1 Cup Gluten Free flour
2.5 oz almond paste
2.5 oz butter
1 egg
1/2 tsp xanthan gum (omit if already in flour mixture)
Fruit:
1/4 cup dried apricots
1/4 cup dried cherries
1/4 cup sweet dessert wine
2 tsp sugar

Brulee:
1 3/4 cup heavy cream
1/2 cup milk
1/2 cup sugar (1/4 cup + 1/4 cup)
6 eggs
1 whole vanilla bean (or 1 1/2 tsp vanilla if you do not have the vanilla pod)

Garnish:
2 tbsp sugar
1 tsp cardamom

Directions:
1. Put all the ingredients for the crust into a food processor and mix on fast into a dough.
2. Roll dough into a pie form. Chill for 30 min and set the oven at 430F.
3. While dough is chilling, bring dessert wine and sugar to a rolling boil and pour over the chopped dried fruit. Let sit for 30 min.
4. Pierce the crust with a fork before baking and bake for 12 min, or until lightly colored. Take out the crust and lower the oven temp to 350F.
5. Strain the dried fruit and evenly distribute over the crust.
6. For the brulee, cut the vanilla bean in half and scrape out the pods into a small pot. Pour in cream, milk, and ¼ cup of sugar. If you do not have a vanilla pod, add vanilla to the cream.
7. Bring the cream mixture to a boil while stirring, then take the pot of the stove.
8. In a separate dish, whisk the eggs and remaining ¼ cup of sugar until white and fluffy.
9. Strain the hot cream mixture over the eggs while slightly whisking.
10. Pour the cream and egg mixture over the apricots and bake 1 hour, or until the custard has set. Let the pie cool.
For the garnish, mix the sugar and cardamom. Sprinkle on top of the brulee and torch until golden brown. If you do not have a torch, put the oven on grill or broil and carefully watch until the sugar caramelizes