Apricot pie with ginger wine syrup

Put your energy into making the filling for Nici Wickes' apricot pie recipe and cheat a little by using bought pastry. Serve with ice cream and extra ginger wine syrup for a delicious dessert

By Nici Wickes
  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
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  • 800 gram canned apricot halves
  • 1/2 cup sweet dessert wine
  • 4-6 pieces crystallised ginger, chopped
  • 1 block flaky puff pastry (or use 2 pre-rolled sheets)
  • 1 egg, whisked lightly with 1 tbsp milk for egg wash
  • icing sugar, to dust
  • ice cream or whipped cream (or both), to serve


  • 1
    Preheat oven to 180°C and place a baking tray in to heat.
  • 2
    Drain the apricots, making sure to reserve the juice.
  • 3
    Simmer the reserved juice with the wine and ginger for 7-8 minutes or until reduced and thickened a little. Cool completely.
  • 4
    Cut the pastry block in half. Roll out one half to line a pie dish – leaving an overhanging. Prick all over with a fork. Spoon in the apricots. Pour over ½-¾ cup cooled ginger wine syrup (any remaining syrup can be drizzled over when serving).
  • 5
    Roll out the remaining pastry for the lid, brushing the edges with water. Lay over the apricots and press the edges to seal. Make a few cuts in the top with a sharp knife. Brush all over with the egg wash.
  • 6
    Place the pie on top of the hot tray. Cook for 25-30 minutes or until golden brown and puffed up. Rest for 5 minutes before serving.
  • 7
    Serve with ice cream and/or whipped cream drizzled with the leftover syrup.


  • You’ll get better “puff” using a block of pastry and rolling it out than pre-rolled sheets, but either will give you a flaky, crispy crust.

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