Recipes and Cooking Apricot Custard Pie Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 8, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 52 mins Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 recipe Pastry for Single-Crust Pie ½ cup apricot preserves 1 tablespoon cornstarch 1 tablespoon water ⅛ teaspoon ground ginger 4 eggs, lightly beaten ½ cup sugar 2 teaspoon vanilla ¼ teaspoon ground cardamom ⅛ teaspoon salt 2 cup half-and-half, light cream, or whole milk Whipped cream Ground cardamom (optional) Pastry for Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup ice water Directions Preheat oven to 450°F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 350°F. In a small saucepan combine preserves, cornstarch, the water, and ginger. Cook and stir over medium heat until thickened and bubbly. Spread over bottom of pastry shell. For filling, in a medium bowl combine eggs, sugar, vanilla, the 1/4 teaspoon cardamom, and the salt. Gradually stir in half-and-half until combined. Place pastry shell on oven rack. Carefully pour filling into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake for 25 minutes. Remove foil. Bake for 15 to 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours. To serve, pipe or spoon whipped cream on top of pie. If desired, sprinkle with additional cardamom. Pastry for Single-Crust Pie In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. Rate it Print Nutrition Facts (per serving) 442 Calories 24g Fat 48g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 442 % Daily Value * Total Fat 24g 31% Saturated Fat 12g 60% Cholesterol 153mg 51% Sodium 292mg 13% Total Carbohydrate 48g 17% Total Sugars 23g Protein 8g Vitamin C 2.4mg 12% Calcium 90.9mg 7% Iron 1.6mg 9% Potassium 162mg 3% Fatty acids, total trans 1g Folate, total 60.5mcg Vitamin B-12 0.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.