While apricots aren't a fruit known for their juiciness, the thin layer of almonds between the crust and the fruit serves as a protective barrier to prevent the bottom of the pie from becoming too soggy. If you're an almond lover, feel free to double layer the almonds for an extra bite on the bottom.
Read more: Pie of the Week: Apricot Almond Pie
- Yield:makes one 9-inch pie
- Active time: 30 minutes
- Total time:2 hours 30 minutes
- For the Crust:
- 2 cups (10 ounces) all-purpose flour
- 1 cup blanched almonds
- 1 teaspoon almond extract
- 16 tablespoons (2 sticks) unsalted butter, chilled
- 2 teaspoons dark brown sugar
- 5 tablespoons water
- For the Filling:
- 1 cup almonds, slivered and blanched
- 5 cups apricots, diced
- 1 cup (about 7 ounces) dark brown sugar
- 1 1/2 tablespoons cornstarch
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup (3 1/2 ounces) white sugar
- 1/2 cup (2 1/2 ounces) all-purpose flour
- 1/4 cup almonds, slivered
For the Crust: Adjust oven rack to center position and preheat oven to 350°F. Using a food processor, pulse together flour, almonds, butter, almond extract, and sugar until a coarse meal forms. Add in tablespoons of ice water one at a time until the dough pulls away from the sides of the mixer and easily forms a ball. Shape into a 1/4-inch disc, cover in plastic wrap and refrigerate for 1 hour.
Roll out dough onto lightly floured surface and press into pie plate. Parbake until a light golden brown color, about 20 minutes.
To Assemble: Line bottom of parbaked pie crust with thin layer of almonds. In a medium bowl, combine apricots, sugar, and cornstarch with a spatula. Scrape filling into pie crust. In a small bowl, combine butter, sugar, flour, and almonds, allowing to cool until topping has solidified. Crumble topping over filling, leaving 1-inch border around the edges. Bake until topping is golden brown and filling is bubbling, about 1 hour. Allow to cool slightly and serve.