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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Pillsbury Bake Off. Ingredients:
1 refrigerated pie crust, softened as directed on box |
1 1/2 cups sliced almonds |
1/2 cup sugar |
1 egg |
1 tablespoon whipping cream |
1/2 cup apricot preserves |
1 tablespoon lemon juice |
1/2-1 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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