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Apricot and Almond Pie




Source of Recipe


Sainbury's


List of Ingredients




100g marzipan
750g apricots, halved and stoned
500g shortcrust pastry mix
beaten egg and milk to glaze
15ml spoon caster sugar



Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

Cut the marzipan into small cubes and press one cube into each apricot half cavity. Place in a 20-24cm round pie dish or plate.

Empty the pastry mix into a bowl, stir in 4-5 x 15ml spoons of cold water. Turn onto a lightly floured surface, knead lightly and roll out to form a circle large enough to generously fit the top of the pie. Trim the edges and use the trimmings to decorate the pie if liked. Brush with the beaten egg and milk to glaze and sprinkle over the sugar. Bake in the preheated oven for 40 minutes until crisp and golden. Delicious served with cream.