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Method :
To make filling, place apricots, sugar,
nutmeg and cinnamon in a bowl and mix to combine. Spoon filling into a greased 23 cm pie
plate. Roll out pastry to 3 mm thick. Mark center of pastry and cut four 10
cm, crossing in the center. Place pastry over filling and trim
edges 5 mm wider than rim of plate. Fold back flaps of pastry from center
of pie. Make a large scalloped edge by placing
your thumb against the inside pastry edge and molding the pastry around
it with fingers of other hand. Bake pie for 20-30 minutes or until
pastry is golden and cooked through.
Serves 6
Oven Temperature :
200C/400F/Gas 6
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