Friday, July 18, 2008

Apple and Apricot Pie

This easy homemade dessert pie has a simple fruit filling made with quick and convenient canned apple slices and apricot halves. Delicious served with whipped cream, ice cream or custard. Recipe serves 6-8.


3 cups self-rising (raising) flour, sifted
8 ounces (250 g) butter
3 tablespoons water
Fruit Filling:
14 ounce (440 g) canned apple slices, drained
14 ounce (440 g) canned apricot halves, drained
3/4 cup sultanas
2 tablespoons sugar


1. Preheat oven to 375 degrees F (190 degrees C). Place flour in a bowl, rub in butter with fingertips until mixture resembles fine breadcrumbs. Remove one-third of mixture and set aside. Add enough water to mix to a firm dough. Roll out dough and line the base and sides of a greased and lined 8 inch (20 cm) spring form pan.
2. To make filling, combine apples, apricots and sultanas in a bowl. Spoon into pastry case.
3. Mix sugar into reserved pastry crumbs and sprinkle over fruit. Bake for 10 minutes, reduce oven temperature to 350 degrees F (180 degrees C) and bake for 20 minutes longer or until golden brown.

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