Conventional Method

• To make the pastry, place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs.

  Slowly add the iced water and mix until a smooth dough forms.

  If using a Thermomix: To make the pastry in the Thermomix, place the flour, sugar and butter into the bowl and mix for 10 seconds on Speed 6 (or until it resembles fine breadcrumbs). Add the iced water and knead for 2 minutes on Interval speed.
• Knead the dough into a ball on a lightly floured surface.
• Wrap in plastic wrap and place it into the fridge for a minimum of 30 minutes.

  If using store-bought pastry sheets, place them onto the bench to defrost.
• Preheat oven to 180 degrees celsius fan forced. Grease a 24cm pie dish and set aside.
• Strain the apricot syrup from the tinned apricots (reserving 1 cup for use in the pie filling). Discard the remaining apricot syrup.
• Meanwhile, place the apricot syrup (1 cup), raw sugar, lemon juice and cinnamon into a saucepan. Bring to a simmer while stirring until the sugar has dissolved (approximately 2 minutes).
• Add the apricots and stir to combine.

  Stir through the dissolved cornflour and cook for 1-2 minutes or until the cornflour has thickened the juices. Set aside to cool.
• Divide dough into 2 portions (⅔ for the base and ⅓ for the top) and then roll out each portion until 3-5mm thick.
• Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
• Add the apricot mixture to the pie dish and spread out evenly.
• Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.
• Brush the lightly beaten egg over the top of the pie. Sprinkle over the raw sugar (optional).
• Cut 3-4 slits (or cut out a shape) into the top of the pastry - this allows the steam to escape.
• Bake in the oven for 30-40 minutes or until the pie pastry is lightly golden and crispy.