Desserts Recipes - Apricot and Almond Filo Pie Recipe

Ingredients

Serves 6

• 1 kg/2 lb apricots, halved and stoned

• 2 tablespoons lemon juice

• 50 g/2 oz blanched almonds, chopped

• 50 g/2 oz caster sugar

• 250 g/8 oz filo pastry

• 50 g/2 oz butter, melted

• icing sugar, for dusting

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Method:

1. Mix the apricots, lemon juice, almonds and caster sugar in a bowl.

2. Place 1 sheet of filo pastry over a greased 20 cm/8 inch flan tin. Brush with butter and place a second sheet on top of the first, at an angle.

3. Continue layering the filo in this manner, with each successive sheet at a different angle, until only 2 sheets remain.

4. Gently compress the filo sheets so that they take the shape of the tin, with the edges of the pastry sheets overlapping the tin.

5. Fill the pastry case with the apricot mixture, then layer the remaining 2 sheets of filo on top, brushing each with butter. Scrunch the overlapping edges of the pastry all round the top edge of the pie.

6. Brush the pie with any remaining butter and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 35-40 minutes, until the pastry is crisp and golden brown.

7. Dust with icing sugar and serve warm or cold.