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“From Pillsbury Bake Off.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 refrigerated pie crust, softened as directed on box
  • 1 12 cups sliced almonds
  • 12 cup sugar
  • 1 egg
  • 1 tablespoon whipping cream
  • 12 cup apricot preserves
  • 1 tablespoon lemon juice
  • 12-1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons butter, melted
  • 2 teaspoons sugar

Directions

  1. Heat oven to 400°F.
  2. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
  3. In a food processor or blender, place almonds and 1/2 cup sugar.
  4. Cover; process with on-and-off pulses until almonds are very finely chopped.
  5. Add egg and cream.
  6. Cover; process until thick paste forms.
  7. Spread in bottom of pie crust.
  8. Wipe out processor.
  9. In food processor, place preserves, lemon juice, ginger and cornstarch.
  10. Cover; process with on-and-off pulses until smooth.
  11. Spread evenly over almond mixture.
  12. Fold edge of crust over filling, pleating crust as necessary.
  13. Brush butter on crust; sprinkle with 2 teaspoons sugar.
  14. Bake 20 to 30 minutes or until crust is golden brown.
  15. Cool 30 minutes.
  16. Serve warm or cool.

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