Apricot Pie Recipe

Ingredients :

250 g prepared short curst pastry

Apricot Filling :

3 x 440 g canned apricot halves, drained and sliced

45 g brown sugar

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1. To make filling, place apricots, sugar, nutmeg and cinnamon in a bowl and mix to combine.

2. Spoon filling into a greased 23 cm pie plate.

3. Roll out pastry to 3 mm thick.

4. Mark center of pastry and cut four 10 cm, crossing in the center.

5. Place pastry over filling and trim edges 5 mm wider than rim of plate.

6. Fold back flaps of pastry from center of pie.

7. Make a large scalloped edge by placing your thumb against the inside pastry edge and moulding the pastry around it with fingers of other hand.

8. Bake pie for 20-30 minutes or until pastry is golden and cooked through.

Serves 6

Oven Temperature :

200^oC/400^oF/Gas 6

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