Apricot Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">3 tbsp ice-cold water</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g ripe but firm apricots, stoned and quartered</li><li class="ingredients-single-item">100g caster sugar (plus extra if apricots are very tart)</li><li class="ingredients-single-item">2 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp almond extract (optional)</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">1 tbsp demerara sugar, for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife (for lattice)</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Combine the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub it in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and mix briefly. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together - it should hold together when pinched but not feel sticky. You may not need all the water, as overhydrating can make the pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions, one slightly larger than the other (about 60% for the base, 40% for the top). Shape each into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms the butter, ensuring your crust will be tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the filling. In a large bowl, combine the quartered apricots, sugar, cornflour, lemon juice, vanilla, cinnamon, almond extract (if using), and salt. Toss gently until evenly coated. Let sit for 15 minutes to allow the fruit to release some juice, which will mix with the cornflour to create a thickened filling once baked.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and place a baking sheet on the middle rack to heat up. Working with the larger disc first, roll it out on a lightly floured surface to about 3mm thickness and a diameter large enough to line your pie dish with overhang. Use your rolling pin to help transfer it to the dish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Press the pastry gently into the corners of the dish, without stretching it (which can cause shrinkage during baking). Trim any excess pastry, leaving about 2cm overhang. Refrigerate the lined dish while you roll out the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll the remaining dough to a similar thickness. For a lattice top (which looks beautiful and allows steam to escape), cut the dough into 2cm wide strips. For a solid top, simply roll to a circle slightly larger than your pie dish and cut a few steam vents.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Mix the apricot filling once more, then pour it into the chilled pastry shell, mounding slightly in the center. Dot with a few small pieces of butter if you'd like an extra-rich filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For a lattice top, lay half the strips across the pie in one direction, then weave the remaining strips in the opposite direction, going over and under alternately. For a solid top, carefully place it over the filling. Either way, trim the excess pastry, then fold the bottom crust overhang over the top crust edges and crimp decoratively to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the top crust with beaten egg and sprinkle with demerara sugar for a gorgeous sparkle and crunch. Place the pie on the preheated baking sheet (this helps cook the bottom crust properly and catches any juices that might bubble over).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20 minutes at 200°C, then reduce the temperature to 180°C and bake for another 30-35 minutes, until the crust is deeply golden and the filling is bubbling vigorously. If the edges brown too quickly, shield them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pie to cool on a wire rack for at least 2 hours before slicing. This cooling period is crucial as it allows the juices to thicken properly - cut too soon and you'll have a runny filling. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche. Your patience will be rewarded with perfect slices and concentrated apricot flavor.</li></ol>