• Short crust pastry, using
• 6 oz. flour, etc.
• 1 large can of apricots

Place the apricots in a 1½-pt. pie-dish; sprinkle with sugar and half fill the dish with the syrup from the can. Line the edge of the dish with pastry, cover with the remaining pastry and bake in a fairly hot oven (400° F., Gas 6) for 30–40 min. When the pastry has set brush it over lightly with water and dredge well with castor suga