Apricot Pie

Mix flour, sugar and salt.

Add cold butter pieces and knead. (Best using a food processor.)

Add ice water and knead for a very short moment.

Divide dough in two and wrap in cling film.

Place in fridge for 1 hour.

Roll out a half of the pie crust on a floured surface. Place in pie form.

Pit the apricots and cut into wedges.

Mix the apricot wedges carefully with sugar and corn starch.

Place the filling on the pie crust.

Roll out the 2nd half of the pie crust on a floured work surface and cut into 10 equal stripes.

Place 5 stripes vertically on the pie. (The longer ones in the middle, the shorter ones on the side).

Now unfold every 2nd stripe and lay one stripe horizontally. Fold the stripes back again. Then fold up the stripes that were down first and put a stripe horizontally again, fold back.

Continue so that the 5 stripes are woven in horizontally.

Fold the overhanging edges inwards. (between pie and mold)

To form the typical pie edge, hold your thumb and index finger to the edge with one hand and press the dough between them with the index finger of the second hand.

Mix the yolk and milk, and brush the pie.

Sprinkle the pie with brown sugar.

Bake in preheated oven on the lowest rack at 200° C, for about 1 hour.

(I put a baking paper on the bottom of the oven in case the juice drips).

Let the pie cool down before cutting.