Apricot Pie Recipe

2 cups dried apricots
2 cups water
1/2 cup white sugar
1 1/2 tablespoons cornflour
1/4 teaspoon cooking salt
2 to 3 tablespoons butter
Pastry for double-crust, 9-inch tin

In a saucepan bring apricots and water to a boil. Cook for 10 minutes.

Add sugar and cook another 5 minutes. Drain, reserving 1 cup of juice. Set apricots aside.

Pour 1 cup reserved apricot juice into saucepan and add cornstflour and salt; cook until mixture thickens, stirring frequently.

Arrange drained apricots in unbaked pie shell. Pour in thickened apricot juice. Dot with butter. Cover with top crust. Slit top and flute edges.

Bake at 425°F (220°C) for 30 minutes or until nicely browned.

serves 6 - 8 people



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