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Triple Apricot Pie



This pie gets eaten at warp speed.



¼ sheet of Gourmet Direct flaky full butter pastry

2 cups of preserved Apricots – drain the fluid and reserve

2 Tbsp good quality tart Apricot jam

1 generous handful dried Otago Apricots sliced thinly

Juice of 1 Lemon

Rind of 1 Lemon

Sprinkle of white sugar

Splash of Verjuice

Icing sugar to dust

Three injections of Apricot goodness.

Preheat your oven to 200 C.
Roll the pastry out thinly  –
2/3rds for the bottom of the pie and 1/3rd for the top.

Boil your electric jug and briefly soak the dried apricots
to soften.

Spread the jam evenly over the base of the pie. Fill the
case with the drained Apricots.  Drain
the dried Apricots and spread evenly over the pie dish. Sprinkle with white
sugar and squeeze juice of a lemon over the top.  Grate the lemon zest over the top. Reduce
half a cup of the Apricot juice mixed with a splash of verjuice until
thickened.  Pour 3 tbsp of this liquid
over the top of the fruit.

Place a lid on the pie and trim the edges pushing them
together with your fingers. Cut wee holes in the top of the pastry.  Cook in preheated oven for approx 30 minutes
or until puffed up, golden brown and crispy.
Allow to rest for 10 minutes.

Dust with icing sugar and serve.

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