| 1 |
Peel and core the apples, leaving them whole, and either stuff them as for Pippin Pie, this time chopping the apricots and mixing all the ingredients together, or use a stuffing of your own choice. |
| 2 |
Cut large squares of thinly rolled pastry and sit each apple in the centre of a square; draw up the corners over the apple and dampen the edges before pinching them together, curling back just an inch of each point to reveal the apricot of other stuffing. |
| 3 |
Brush with beaten egg all over and bake at 220 C/425 F/gas mark 7 for 20 to 25 minutes, or until the pastry is quite crisp and golden brown. |
| 4 |
NOTE: It is as well to cut a foil template in order to establish the right size of pastry squares to cut, allowing for a 1/4-inch seam. |
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