Lamb Apricot Plaited Pie: A Delicious Recipe & Baking Guide

Lamb Apricot Plaited Pie: Prepare to embark on a culinary adventure that marries savory richness with a touch of sweet sunshine! Imagine sinking your teeth into a flaky, golden crust, revealing tender, slow-cooked lamb infused with the bright, tangy sweetness of apricots. This isn’t just a pie; it’s an experience.

Pies, in general, have a long and storied history, dating back to ancient civilizations. While the exact origins of combining meat and fruit in a pastry casing are somewhat obscure, the concept has been embraced across cultures for centuries. This particular combination, Lamb Apricot Plaited Pie, draws inspiration from the Middle Eastern and Mediterranean regions, where lamb and dried fruits are often paired to create complex and deeply satisfying flavors.

What makes this dish so irresistible? It’s the perfect balance of textures and tastes. The savory, melt-in-your-mouth lamb contrasts beautifully with the chewy, sweet apricots. The plaited crust not only adds a touch of elegance but also ensures a perfectly even bake, creating a delightful crunch with every bite. Beyond the incredible flavor profile, this Lamb Apricot Plaited Pie is surprisingly convenient. It can be prepared ahead of time, making it ideal for gatherings or a comforting family meal. The aroma alone, as it bakes, is enough to make anyone’s mouth water. So, let’s get started and create a pie that will impress your friends and family!

this Recipe

Ingredients:

• For the Lamb Filling:
• 2 lbs boneless lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry red wine
• 4 cups lamb or beef broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 cup dried apricots, roughly chopped
• 1/4 cup chopped fresh parsley
• For the Plaited Pie Crust:
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup ice water
• 1 large egg, beaten (for egg wash)

Preparing the Lamb Filling:

1. Sear the Lamb: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb cubes generously with salt and pepper. Working in batches, sear the lamb on all sides until browned. This step is crucial for developing rich flavor. Don’t overcrowd the pot, or the lamb will steam instead of sear. Remove the seared lamb from the pot and set aside.
2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 8-10 minutes. Stir occasionally, scraping up any browned bits from the bottom of the pot. These browned bits are packed with flavor and will add depth to the filling.
3. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot and cook for another minute, stirring constantly, until fragrant. The tomato paste will caramelize slightly, adding a richer, more complex flavor.
4. Deglaze with Red Wine: Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes, allowing the alcohol to evaporate.
5. Combine and Simmer: Return the seared lamb to the pot. Add the lamb or beef broth, thyme, rosemary, cinnamon, cloves, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the lamb is very tender. The longer it simmers, the more flavorful it will become. Check occasionally and add more broth if needed to keep the lamb submerged.
6. Add Apricots and Parsley: Stir in the chopped dried apricots and parsley during the last 30 minutes of simmering. The apricots will plump up and add a touch of sweetness and tanginess to the filling.
7. Adjust Seasoning: Once the lamb is tender, remove the bay leaf and taste the filling. Adjust the seasoning with salt and pepper as needed. If the sauce is too thin, you can remove the lid and simmer for a few more minutes to reduce it. Let the filling cool completely before assembling the pie. This is important to prevent the crust from becoming soggy.

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, but not completely incorporated. This is what creates the flaky layers in the crust.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. Form Dough and Chill: Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight. This allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.

Assembling and Baking the Pie:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roll Out the Dough: On a lightly floured surface, roll out one disc of dough into a large circle, about 12 inches in diameter. Transfer the dough to a 9-inch pie dish. Trim any excess dough and crimp the edges.
3. Fill the Pie: Pour the cooled lamb filling into the pie crust.
4. Prepare the Plait: Roll out the second disc of dough into a rectangle, about 12×16 inches. Using a sharp knife or pizza cutter, cut the rectangle into strips, about 1 inch wide.
5. Plait the Strips: Arrange half of the strips horizontally across the top of the pie, spacing them evenly apart. Fold back every other strip halfway. Place a vertical strip across the center of the pie. Unfold the folded strips. Fold back the opposite strips and place another vertical strip. Continue this process, alternating the folded strips, until the entire pie is covered with a plaited crust.
6. Trim and Seal: Trim any excess dough from the edges of the plaited crust. Gently press the edges of the plaited crust to the edges of the bottom crust to seal.
7. Egg Wash: Brush the entire surface of the plaited crust with the beaten egg. This will give the crust a beautiful golden-brown color.
8. Bake: Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can tent it with foil.
9. Cool and Serve: Let the pie cool for at least 15-20 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too runny. Enjoy!

Conclusion:

This Lamb Apricot Plaited Pie isn’t just a meal; it’s an experience. The savory depth of the lamb, perfectly balanced by the sweet tang of apricots, all encased in a beautifully plaited, golden crust, creates a symphony of flavors and textures that will tantalize your taste buds. It’s a dish that’s both comforting and sophisticated, perfect for a special occasion or a cozy weeknight dinner. I truly believe this recipe is a must-try for anyone looking to elevate their culinary skills and impress their loved ones.

But why is this pie so special? It’s the combination of high-quality ingredients and the careful attention to detail that makes all the difference. The slow-cooked lamb becomes incredibly tender and flavorful, while the apricots add a burst of sunshine that brightens the entire dish. And let’s not forget the plaited crust! It’s not only visually stunning but also provides a delightful textural contrast to the filling.

Looking for serving suggestions? I highly recommend pairing this pie with a simple green salad dressed with a light vinaigrette. The acidity of the dressing will cut through the richness of the pie and cleanse your palate between bites. Alternatively, you could serve it with roasted root vegetables like carrots and parsnips, which will complement the sweetness of the apricots. A dollop of creamy mashed potatoes would also be a welcome addition, adding another layer of comfort to the meal.

And if you’re feeling adventurous, there are plenty of variations you can try! For a spicier kick, add a pinch of chili flakes to the lamb filling. If you prefer a more herbaceous flavor, incorporate fresh rosemary or thyme. You could even experiment with different types of dried fruit, such as figs or dates, to create your own unique twist on this classic recipe. For a vegetarian option, substitute the lamb with hearty mushrooms and lentils. The possibilities are endless!

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s sure to become a family favorite, passed down through generations. So, gather your ingredients, roll up your sleeves, and get ready to create something truly special.

Don’t be intimidated by the plaited crust! It’s easier than it looks, and the visual impact is well worth the effort. There are plenty of tutorials online that can guide you through the process. And remember, even if your plaiting isn’t perfect, the pie will still taste amazing.

I’m so excited for you to try this Lamb Apricot Plaited Pie. Once you do, please share your experience with me! I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. You can leave a comment below, tag me on social media, or send me an email. I’m always eager to connect with fellow food lovers and share our culinary adventures. Happy baking!