Apricot Almond Pie Recipe

Apricot Almond Pie
Ingredients: Yield 1 (9 inch) deep dish pie
½ recipe Basic pie Dough (recipe follow)
8 tablespoons unsalted butter
¼ cup almond paste(see note)
1 ¼ cups sugar, divided
2 large eggs
2 tablespoons tapioca flour
¼ teaspoon kosher salt
1 vanilla bean, split lengthwise, seeds scraped and reserved
¾ cup sour cream
1 pound fresh apricots, peeled, halved, and pitted
¼ cup water

Procedures:
  • Preheat oven to 350 degree
  • On a lightly floured surface, roll dough into a 12 inch circle, about 1/8 inch thick. Transfer to a 9 inch deep dish pie dish, letting dough fall into place. Trim dough edges to ¼ inch past rim of pie dish. Fold edge under so it fits on lip of pie dish. Cover with plastic wrap, and refrigerate for 30 minutes.
  • Prick bottom and sides of pie dough with a fork. Bake until edges are pale, 12 to 16 minutes.
  • In a small saucepan, cook butter over medium heat until it turns golden brown, about 8 minutes. Remove from heat. Set aside.
  • In the work bowl of a food processor, combine almond paste, 1 cup sugar, and eggs. Blend until mixture is smooth, about 3 minutes. Add topioca flour, salt, and reserved vanilla bean seeds, blending to combine. With motor running gradually add brown butter, and process untils mooth. Add sour cream, and blend until smooth,a bout 2 minutes. Pour batter into prepared pie shell, place apricot halves on top. Place pie on a rimmed baking sheet.
  • Bake until custard is set and just slightly brown around edges, 30 to 40 minutes. Transfer to wire rack, and let cool for at least 2 hours. Refrigerate until set, at least 1 hour.
  • Ina small saucepan, combine remaining ¼ cup sugar and ¼ cup water. Bring to a boil over medium high heat. Remove from heat; let cool slightly. Using a pastry brush, brush syrup over apricots before serving.
Basic Pie Dough
Ingredients: Yield 1double crust pie( whoe recipe) or 1 single crust pie(halft recipe)
Whole Recipe
4 cups all purpose flour
½ cup sugar
½ teaspoon kosher salt
12 tablwspoons cold unsalted butter, cut into pieces
¼ cup ice cold water

Half Recipe
2 cups all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalte butter, cut into pieces
6 tablespoons ice cold water

Procedures:
  • In the work bowl of a food processor, pulse together flour, sugar, salt, and any dry additions to pie doughif dedired. Add butter and pulse until mixture is crumbly, about 1 minute.
  • Combine ice water with any wet additions to pie dough, if desired. With motor running, slowly add ice water. Continue blending until mixture form a ball. Shape dough into 2 disk (1 for half ricepe), and wrap tightly in plastic wrap. Refrigerate until firm, approximately 2 hours.
Apricot Almond Pie Recipe

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