1.Preheat oven to 180°C/350°F. Spray a straight-sided 26cm (10½-inch) pie dish with cooking-oil spray.
2.Drain the apricots in a large strainer over a bowl. Stand for 5 minutes while making the coconut mixture.
3.Chop the butter; melt in a small saucepan on the stove over low heat (or in a microwave-safe bowl in the microwave on high (100%) for about 30 seconds).
4.Sift the flour into a medium bowl. Stir in sugar and coconut.
5.Break the eggs, one at a time, into a small cup, then pour into a medium bowl. Add the extract and milk; whisk lightly until combined. Add the egg mixture and melted butter to the coconut mixture. Whisk until combined.
6.Put half the drained apricots in the base of the pie dish. Pour coconut mixture over apricots. Put the remaining apricots on top of the mixture.
7.Put the dish on an oven tray; place in the oven for about 50 minutes or until the pie is browned lightly and set in the centre. To test if it is set, push a small sharp knife into the centre of the pie. Take the knife out; if the blade is clean, the pie is cooked. If it has uncooked egg mixture on it, return the pie to the oven for another 5 minutes.
8.Serve the pie warm or cooled.
This easy-mix pie is called `impossible’ because it sorts itself out in the oven into 3 layers.Note