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Categories:
flour blanched almonds almond unsalted butter brown sugar water almonds brown sugar cornstarch unsalted butter white sugar flour almonds
Viewed: 30 - Published at: 2 years agoIngredients
- 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
- 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
Method
- 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.
- 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.
