step 1

Preheat the oven 180°C.

step 2

Combine flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 2 1/2 tablespoons cold water and process until the dough comes together.

step 3

Turn onto a lightly floured surface and knead until smooth, cut off one third of the pastry and wrap in greaseproof paper and refrigerate.

step 4

Roll remaining pastry out between two sheets of baking paper until large enough to line the base and sides of a 4 1/2 cup capacity pie dish.

step 5

Place pastry into pie dish, trim excess pastry and refrigerate for 10 minutes.

step 6

Bake pastry blind, by placing baking paper on top of the pastry and fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove paper and rice. Bake for a further five minutes or until pastry is light and golden. Set aside to cool.

step 7

Meanwhile, combine apricots, 2/3 cup orange juice, vanilla and 2 cups cold water in a saucepan over a low heat. Cook, stirring occasionally for 20 minutes. Or until the apricots have absorbed the liquid and are soft and plump. Remove from heat, add sugar and reduce fat butter stir until smooth, than set aside to cool.

step 8

Spoon apricot filling into pie case, roll out reserved pastry into a 20cm square pie dish. Cut pastry into 1.5cm thick strips and lay in a lattice pattern across the top of the pie.

step 9

Brush with Sunny Queen egg white to stick. Trim excess pastry, brush pie top with Sunny Queen egg white and sprinkle with raw sugar.,10 : Bake for 30 – 35 minutes or until pastry is golden. Serve warm or cold.