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Apricot pie

Apricot pie

3
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
6
Difficulty
Moderate
Enjoy this delicious stone fruit year round in a tasty, tasty pie form

Ingredients

Apricot, canned in natural juice, drained

160 g

Brown sugar

2 tbs

Ground cinnamon

1 tsp

Filo pastry

3 sheet(s), (45g)

Raw sugar

1 tbs

Oil spray

1 x 3 second spray(s)

99% fat-free, plain Greek yoghurt, unsweetened

1 tub(s), to serve

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place apricots, brown sugar and cinnamon in a medium bowl, tossing gently to combine. Spoon apricot mixture into a 1L (4-cup) capacity 24cm pie dish.
  2. Cut each pastry sheet in half and scrunch into balls. Place on top of apricots, lightly spray with oil, then sprinkle with raw sugar. Bake pie for 25–30 minutes or until golden. Serve warm or cold with yoghurt.

Notes

You can prepare this apricot pie a few hours ahead. Cover and refrigerate until ready to bake.

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