About this recipe:A recipe that will give the traditional apple pie a run for its money. Fresh apricots are used to fill a shortcrust pastry base, creating this wonderfully delicious pie. Serve with a scoop of ice cream, if desired.
Makes: 1 23cm round pie
315g plain flour
1 teaspoon salt
225g buttery margarine
6 tablespoons water or as needed
200g caster sugar
4 tablespoons plain flour
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
825g fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling or as desired
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Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 220 C / Gas 7.
Mix flour and the salt in a bowl; cut the margarine into the flour mixture with a knives until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball large enough to fit a 23cm tart tin with 2.5cm or so to spare. Carefully lift the pastry, fold into quarters, position into the tart tin and unfold the pastry. Set the other sheet of pastry aside.
Mix the sugar, 4 tablespoons flour and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the prepared pastry base and top with the reserved sheet of pastry. Crimp the edges of the pastry together with a fork, cut away the excess and cut slits into the pie to allow steam to escape. Cover the edges of the pastry with strips of foil to prevent burning.
Bake on centre rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.