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Apricot & Ginger Lattice Pie

·         Serves 6

·         Prep 35 minutes

·         Cook 1 hour 10 minutes

·         Cost $1.45 a serve

Ingredient

·         2 x 1kg tubs apricot halves in syrup, well drained

·         ½ cup ginger marmalade

·         ¼ cup corn flour

·         1 tablespoon lemon juice

·         2 sheets frozen sweet short crust pastry, thawed

·         5 ginger biscuits

·         ¼ cup flaked almonds, toasted

·         1 egg, lightly whisked

·         Ice-cream, to serve

Recipe

·         Combine apricot and marmalade in a medium saucepan over moderate heat. Whisk cornflour, juice and 1 tablespoon water in a small jug to form a paste. Add the cornflour mixture to apricot mixture; cook and stir for 3 minutes or until the mixture boils and thickens

·         Meanwhile, preheat oven to 200°c/180°c fan-forced. Roll 1 sheet of pastry on a lightly floured surface, until large enough to line a 23cm (base measurement) square tart pan with removable base; trim excess.

·         Line the pastry with baking paper. Cover base with dried beans, rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or until just coloured.

·         Process biscuits and almonds until finely chopped. Sprinkle biscuit over base of pastry case. Top with apricot mixture. Using a fluted pastry wheel, cut 12 x 1.5cm-wide strips from remaining pastry. Arrange strips in a lattice pattern over apricot mixture. Press edges to seal; trim any excess. Brush pastry with egg. Bake for 45 minutes or until golden. Stand for 10 minutes. Serve with ice-cream

Apricot & Ginger Lattice Pie

Apricot & Ginger Lattice Pie

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