Serves a Crowd

Apricot and Almond Deep Dish Pie

by:
August 11, 2015
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Apricot and Almond Deep Dish Pie
Photo by Shannie Cohen
  • Makes One 8" pie
Author Notes

I find the scent of orange blossom water intoxicating. Anytime I see a dessert with it on a menu I must try it. In this pie, the perfumed scent of orange blossom water, honey and apricots give this dish a hint of middle easter flavors. —S. Mitrovich

What You'll Need
Ingredients
  • Pie Crust
  • 2 ¾ cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons almond butter, cold
  • 8 ounces butter, cold and cut into cubes
  • 1 tablespoon almond extract
  • 4-8 tablespoons ice water, as needed
  • Apricot Filling
  • 3 pounds apricots, ripe but firm
  • 1 cup orange blossom honey
  • 1/2 tablespoon freshly squeezed lemon juice
  • Pinch salt
  • 1 1/4 teaspoons orange blossom water
  • 1 teaspoon almond extract
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 1 egg
  • 1 tablespoon milk
Directions
  1. Combine flour and salt in a food processor and pulse to mix together. Add almond butter and butter and pulse until the butter forms almond size pieces, 4 or 5 pulses. Add almond extract, pulse then add ice water, one tablespoon at a time until the dough just comes together. When you pinch the dough, it should hold together. Take care not to overmix. Divide the dough, and wrap 2/3 of the dough in plastic wrap, then wrap the last 1/3 in plastic wrap and form two discs and chill for at least an hour. Dough can be made 2 days in advance.
  2. Once the dough has chilled, take the larger disc and roll out on a floured surface until it is about 1/8” thick. Press into an 8” springform pan. Trim the edge, cover and chill until ready to use. Combine the excess dough with the reserved pie dough and chill.
  3. Preheat the oven to 425 degrees.
  4. Halve the apricots, then cut each half into ¼ inch slices and place them in a large bowl. Add the honey, lemon juice and salt and let the mixture macerate for an hour or two. Transfer the apricots and their juices to a sieve or colander suspended over a saucepan. There should be about ½ a cup or so of liquid in the pan. Cook the liquid over medium heat until it thickens and is reduced to about 1/3 of a cup. Pour the reduced juices over the reserved apricots and add the orange blossom water, almond extract, cinnamon and corn starch.
  5. Roll out the remaining dough about 1/8” thick and cut a 10” circle. Pour the apricot mixture into prepared pie dish and cover with the rolled out 10” circle. Moisten the edge with a bit of water and press together. Cut a few slashes in the top for air to be released.
  6. Whisk the egg and milk together and brush over the top of the pastry.
  7. Place in the oven on the lowest rack over a sheet pan to catch any juices and bake for 20 minutes at 425 degrees. Lower the heat to 375 and bake another 45 minutes. If the top starts to brown too much, cover the edges with aluminum foil. Pie is ready when the top is golden brown and the juices are bubbling. Cool for as long as you can stand it. Dig in and enjoy!
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