Goolish Apricot Pie

SPC Goulish Apricot Pie

Serves 8

Ingredients:
2 sheets frozen puff pastry thawed but still cold
825g SPC Apricots, drained but reserved 2 tbsp of juice
1 tbsp corn flour
1/2 tbsp almond meal
1 tsp vanilla extract
1 tsp cinnamon
1 tbsp full cream milk
1 tsp brown sugar

Method:
In a small bowl, whisk corn flour, almond meal and reserved juice.
In a large bowl, gently toss the apricots with cornflower mixture, vanilla and cinnamon.
On a lightly floured work surface, roll out each piece of puff pastry into a 35 cm square.
With one pastry square, cut out your goolish Halloween face.
Ease the uncut pastry square into a deep 25 cm pie dish.
Add the apricot mixture into the shell.
Lay over the cut pastry square on top.
Press the edges together to seal and trim the overhand to 2 cm.
Crimp the edge decoratively then freeze the pie for 1 hour.
Pre-heat the oven to 200C.
Place the apricot pie on a baking sheet brush the top with milk and sprinkle with brown sugar.

Cook pie in the oven for 30 minutes. Reduce heat to 190C and bake for a further 40 minutes until the top is deep golden brown.
Transfer to a wire rack and cool slightly before serving.