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Prep Time: 55 Minutes Cook Time: 30 Minutes |
Ready In: 85 Minutes Servings: 1 |
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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. 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:
1. Preheat oven to 400ºF. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
2. 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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