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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To serve a crowd, double the recipe, including pastry, and spoon from the dish like a cobbler. Ingredients:
2 large eggs |
1 cup firmly packed brown sugar |
1 teaspoon vanilla extract |
1/4 cup whipping cream |
3 tablespoons unsalted butter, melted |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 1/2 cups coarsely chopped walnuts |
1 1/2 cups dried apricots, cut into 1/2-inch pieces |
1 cup fresh apricots, peeled, pitted, and sliced into quarters |
double-crust pastry |
Directions:
1. Whisk together first 3 ingredients in a large bowl. Whisk in cream and next 3 ingredients. Stir in walnuts and apricots.
2. Roll pastry to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate. Spoon apricot mixture into piecrust. Roll remaining pastry to 1/8-inch thickness. Place over filling; seal and crimp edges. Cut slits in top to allow steam to escape.
3. Bake at 375° for 1 hour, tenting if necessary. Cool on wire rack.
4. Note: 3/4 cup dried apricots may be substituted for fresh. Pour hot water to cover; let stand 20 minutes. Drain apricots, and cut in half; use in addition to 1 1/2 cups dried apricots.
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