Apricot Pie
"Posted for the Zaar World Tour 2006-Canada.
From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this pie yet. Note: If fresh or frozen apricots are not available, one (29 oz.) can apricot halves in heavy syrup, drained, can be used. If using canned apricots, omit granulated sugar."
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
1 pie
ingredients
- 1 (10 inch) unbaked double pie crusts
- 1⁄3 cup ground almonds
- 2 tablespoons fresh breadcrumbs
- 2 tablespoons chopped walnuts
- 1 lb fresh apricots or 1 lb frozen apricots
- 1⁄2 cup granulated sugar
- 1 egg yolk, beaten
directions
- Preheat oven to 400ºF. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
- Peel and halve fresh apricots. Spread apricot halves over nut mixture. Sprinkle sugar over apricots. Cut top crust into strips; arrange in a lattice pattern over filling. Brush top pastry with egg yolk. Bake 30 minutes.
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Reviews
-
Wouldn't have attempted this recipe if I hadn't received a bag of home-grown apricots from friends of mine! Ended up making 2 pies, one for them & one for myself! Not sure where the 55 minute prep time comes in, 'cause this went together in no time at all! VERY, VERY NICE TASTING PIE! [Made & reviewed while touring Canada on Zaar's World Tour 4]
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
