APPLE AND APRICOT PIE
3 green apples – peeled, cored & sliced thickly
125g dried apricots – chopped
1/4 cup apricot jam
1/4 cup water
2 cups plain flour
1/2 tsp BP
155g butter or marg
1/4 tsp salt
1 egg yolk, lightly beaten
1.5 Tab water
2 Tab milk
1 Tab caster sugar
Place apples, apricots, jam & water in saucepan. Simmer covered until apples are just cooked. Remove from heat, drain off excess liquid and allow to cool.
Sift flour, BP & salt into bowl, rub in butter until resembling breadcrumbs.
Mix in egg yolk & water. Turn pastry onto lightly floured board & knead lightly until smooth.
Divide pastry into two halves – roll out one half to fit base and sides of 20cm pie dish. Prick base with fork. Spoon cold fruit filling into pastry shell.
Roll out remaining pastry to cover pie, pinch edges together. Brush top of pie with milk, sprinkle with sugar and make a slit in top of pie. Bake in mod oven 35-40 mins or until golden brown.
Allow to cool; wrap in foil for transportation.