Simple apricot pie

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Simple apricot pie

Last summer we halved, piped & froze in season apricots for our mid winter treat.
A simple apricot pie that will have everyone going back for a second helping.

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We are using Edmonds sweet short pastry sheets, simple, easy & tasty.
 
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INGREDIENTS:

About 1.5 – 2 kg of apricots,
3 desert spoons of sugar,
2 sheets of sweet short pastry sheets.

REQUIRED:
Pie dish.

METHOD:
We we halved, piped & froze in season apricots in preparation for this mid winter treat.
Therefore we needed to defrost ours.
If you are making the pie when apricots are in season you will not need to freeze or defrost them.
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Put your apricots in to a pan on the stove on a high temperature.
Sprinkle 3 desert spoons of sugar over the top.
Add a drizzle of water (very little), more juices will come out of the apricots as they cook.
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Preheat your oven to 180o degrees Celsius.
Grease the pie dish well with butter.
Make sure you grease the pie dish walls as well.
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Lie one pastry sheet on top of your pie dish and a second pastry sheet flat on the bench.
The pastry sheet on the pie dish will slump into the pie dish as it thaws.
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When the pastry sheet thaws a little, gently remove the blue plastic sheet and press the pastry sheet into the corners of the dish.
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Stir the apricots in the pan, cover with a lid and and let them cook.
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Test when the apricots are cooked by gently pricking with a fork.
When the apricot skins are loose on the apricot they are ready.
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Using a self draining ladle, spoon the apricots into the pie dish.
Let the juice drain into the pan before placing the apricots on the pastry, to stop the pastry getting soggy.
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You will be left with apricot juice in the pan.
Reduce the juice to a thicker sauce and pour this over the apricots. .

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Now we add the pie top.
Place the pastry sheet in a diamond position.
Corner to flat edge.
Next gently press the pastry into the shape of the pie dish & fold the corners back to make a crust.
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Cut holes in the pastry lid.
This will let the steam escape as the pie cooks.
Granny cuts 3 straight lines with 4 smaller horizontal nicks beside them.
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Bake your pie until the pastry is goldeen.
This is not long something between 20-30 minutes.
We had to rotate the pie to get a nice even colour because the pie was cooking faster at the front of the oven.
Remove the pie from the oven and place to cool on the bench.
Do not leave the pie by an open window!!
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Leave the pie to cool for a couple of hours, then run a knife around the edge of the pie dish, cut into segments and serve with some unsweetened yogurt.
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A simple apricot pie that will have everyone going back for a second helping.
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