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Apricot Pie

ingredients

serves 6
shortcrust pastry using 2 2/3 cups (300 g) flour
flour for rolling out
two 37.5g cans apricots
cold water for glazing
caster sugar (superfine granulated) for dredging

method

1. Roll out the pastry on a lightly floured surface and use just over half to line a 750 ml pie dish.

2. Add the apricots to the dish

3. Cover with the rest of the pastry and seal the edges. Decorate with any left over pastry, make a slit in the middle to allow steam to escape

4. Brush the pastry with cold water and dredge with caster sugar.

5. Bake in a fairly hot oven, 200°C, Gas 6, for 20 minutes, then reduce the temperature to moderate, 180°C, Gas 4, and bake for another 20 minutes or until the pastry is golden-brown.

6. Dredge with caster sugar and serve hot or cold.

note

The pastry can be brushed with egg white and sprinkled with sugar before cooking

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