More Great Recipes: Pie

Apple and apricot pie


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 sheets shortcrust pastry
800g can apple pie fruit
1 cup dried apricots, chopped
2 teaspoons ground cinnamon
2 tablespoons white sugar
1 egg, lightly beaten
icing sugar, to serve


Preheat oven to 200°C. Grease a 3cm deep, 20cm (base) pie dish. Line dish with 1 sheet of pastry, trimming edges. Place a sheet of baking paper over pastry. Half-fill with uncooked rice. Bake for 10 minutes. Remove baking paper and rice. Bake for a further 10 minutes or until pastry is light golden. Set aside to cool.


Combine apple, apricots, cinnamon and 1 tablespoon of sugar. Spoon into pie case. Brush edges of pastry with water.


Cut 12 x 2cm-thick strips from remaining pastry. Arrange in a lattice pattern over pie. Brush with egg. Sprinkle with remaining sugar.


Bake for 20 to 25 minutes or until golden. Dust with icing sugar. Serve warm or cold.


Pairs Well With


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