Recipe by Bayhill
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.
Top Review by Sydney Mike
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]
- 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 See How It's Made
- 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.