Canned Apricot Pie

1 x SPC Apricot Halves In Juice 825g100g
(1/2 cup) granulated sugar
3 ½ Tablespoons cornstarch
1 teaspoon lemon zest, finely grated
1 tsp vanilla extract
½ tsp almond extract
¼ tsp salt
2 sheets frozen shortcrust pastry
1 egg + 1 Tablespoon water

Preheat the oven to 220°
Prepare a 9 inch pie dish
Drain the canned apricots in a colander to remove the extra juices.
While the apricots are draining, roll out one pastry sheet so you can cut a 30cm circle, on a lightly floured surface using a rolling pin.
Lightly dust the top with flour, then gently roll it up the rolling pin like a spiral. Transfer it to a pie pan and carefully unroll it until it’s draped over the pie plate and overhangs the sides. Dust off any excess flour.
Add the drained apricots to a large bowl along with the cornstarch, almond and vanilla extracts, salt, sugar, and lemon zest. Stir it together to combine.
Spoon the apricot mixture into the pie shell.
Roll out the second pastry disc into a 30cm circle on a lightly floured surface. Cut dough into 10-12 strips, depending on how wide strips you prefer. Lay 5-6 strips vertically on top of the pie filling. The longest strips will go in the middle of the pie, and the shorter strips can go on the ends.
Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle of the pie. Lay it over top of the strips that haven’t been folded back. Unfold the folded strips so they cover the horizontal strip.
Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until whole pie is covered.
Cut off the excess dough overhang but leave enough overhang to roll and pinch the pie’s top and bottom crust. Flute the edges of the pastry with your fingers.
In a small bowl, whisk together the egg and water. Brush the top crust with egg wash.
Bake pie at 220°C for 15 minutes, then turn the oven down to 175°C and continue baking for a further 50-55 minutes until the filling is thick and bubbling.
The pastry should be a deep golden brown. If the pastry edges are browning too fast, you can wrap them with strips of aluminium foil
Let the pie cool for a few hours before slicing to allow the filling to thicken up. If you serve it too early, it will leak.
Serve the pie at room temperature with a scoop of vanilla ice cream or whipped cream.