Apricot Almond Pie Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
For the Crust:
2 cups all-purpose flour
1 cup blanched almonds
1 teaspoon almond extract
16 tablespoons unsalted butter, chilled
2 teaspoons dark brown sugar
5 tablespoons water
For the Filling:
1 cup almonds, slivered and blanched
5 cups apricots, diced
1 cup dark brown sugar
1 1/2 tablespoons cornstarch
4 tablespoons unsalted butter, melted
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup almonds, slivered
Directions
Adjust oven rack to center position and preheat oven to 350 degrees F. Using a food processor, pulse together flour, almonds, butter, almond extract, and sugar until a coarse meal forms. Add in tablespoons of ice water one at a time until the dough pulls away from the sides of the mixer and easily forms a ball. Shape into a 1/4-inch disc, cover in plastic wrap and refrigerate for 1 hour. Roll out dough onto lightly floured surface and press into pie plate. Parbake until a light golden brown color, about 20 minutes.
Line bottom of parbaked pie crust with thin layer of almonds. In a medium bowl, combine apricots, sugar, and cornstarch with a spatula. Scrape filling into pie crust. In a small bowl, combine butter, sugar, flour, and almonds, allowing to cool until topping has solidified. Crumble topping over filling, leaving 1-inch border around the edges. Bake until topping is golden brown and filling is bubbling, about 1 hour. Allow to cool slightly and serve.