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http://www.lifestylefood.com.au/recipes/6514/apple-and-apricot-pie

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Apple and Apricot pie

Worthy of a Women's Institute medal, this cracking pie is given a modern makeover with zesty orange and pistachios.

Ingredients

Method

  • 1.

    Preheat the oven to 190C (fan oven 170C) gas mark 5. In a large bowl, toss the apples, apricots, cinnamon, sugar, lemon zest and juice together. Set to one side.

  • 2.

    Fold 1 large sheet of filo pastry in half and Lay on the base of a non-stick baking sheet and brush with butter. Cover with another folded sheet of filo, brushing with butter.

  • 3.

    Scatter half of the apple and apricot mixture over the filo and cover with a further 2 sheets of folded filo, brushing each with a butter. Scatter over the remaining apple mixture and place a further 2 layers of folded filo to fit the top brushing with the butter. Using a sharp knife, mark the top layer of the pie into diamond shapes.

  • 4.

    Bake in the oven for 40-45 minutes until apples are cooked and pastry golden. Meanwhile, in a saucepan, heat the honey with the orange juice and simmer for 2 minutes. Set to one side to cool slightly.

  • 5.

    When the pie is cooked, remove from oven and spoon over the honey syrup. Cut into squares and serve with ice cream, thick cream or custard.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Apple and Apricot pie.

 
 

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