abricot

For a logo-mp pie pan ø 27 cm

 

Pastry: See recipe booklet 3, p. 3.

Decoration: 2 T. fine grain sugar – 2 T. flour – 2 large tins of apricots (or fresh apricots in season).

Egg wash: 1 egg beaten with a little cold milk.

Grease the pie plate, roll the pastry out in two circles (1 for the top) to a thickness of 2 to 3mm. Line the pie plate with one of the circles.
Mix the flour and sugar together and spread it over the pastry.

Drain the apricots and place them on the pastry. Moisten the edge of the pastry with the egg wash and lay the other circle of pastry on top pressing the edge down well to seal the two layers together. Trim any excess pastry.
Brush the top of the pie with the remaining egg wash and make a few cuts in the top with the point of a sharp knife or scissors. Sprinkle with fine grain sugar. Allow to sit for about 15 mins. Bake 30 to 40 mins. in a 160° to 170°C oven.