Apricot-Almond Slab Pie with Brandy Caramel Sauce
Make this stunner of a fruit pie the next time you're feasting a crowd.
By Torie Cox
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This recipe is inspired by the Apricot Capital of the World—Stanislaus County, California—where the sweet Patterson apricot is grown and 95,000 tons of the stone fruit are harvested each year.
The city of Patterson hosts an Apricot Fiesta every June, which includes everything from pie-eating to pageant-competing to parade-watching.
We recommend this crumbly confection topped with a heavy pour of the accompanying Brandy Caramel Sauce.
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- Yields:
- 12 - 15 serving(s)
- Prep Time:
- 50 mins
- Total Time:
- 6 hrs 20 mins
Ingredients
For the crust:
- 2/3 c.
roasted whole almonds
- 4 1/2 c.
all-purpose flour, spooned and leveled
- 2 tsp.
granulated sugar
- 2 tsp.
kosher salt
- 2 c.
(4 sticks) cold unsalted butter, cut into pieces
- 10
to 12 tablespoons ice water
For the filling:
- 4 lb.
fresh apricots (about 20 medium apricots), pitted and each cut into 8 wedges (10 1/2 cups)
- 3 tbsp.
brandy
- 1 1/2 tsp.
lemon zest
- 1/2 tsp.
pure almond extract
- 1/2 tsp.
kosher salt
- 1 2/3 c.
granulated sugar
- 6 tbsp.
cornstarch
- 1
large egg, beaten
- 2 tbsp.
turbinado sugar
Vanilla ice cream and toasted sliced almonds, for serving
for Brandy Caramel Sauce:
- 1 c.
heavy cream
- 1 1/2 c.
packed light brown sugar
- 3 tbsp.
brandy
- 4 tbsp.
(1/2 stick) unsalted butter, cut into pieces
- 1 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
Directions
- Step 1Make crust: Process almonds in food processor until finely ground, about 15 seconds. Transfer to a bowl and whisk in flour, granulated sugar, and salt. Cut in butter with a pastry blender until pieces are the size of chickpeas. Drizzle in ice water, 1 tablespoon at a time, stirring with a fork just until mixture comes together. Transfer to a work surface and knead a few times to bring dough together. Divide dough in half. Flatten each half into a rough rectangle. Wrap in plastic wrap, and chill at least 1 1/2 hours or up to overnight.
- Step 2Preheat oven to 375°F with the rack in the lowest position. Line a large rimmed baking sheet with foil. On a lightly floured work surface, roll one piece of dough to an 18- by 13-inch rectangle, and fit in the bottom and up the sides of a jelly-roll pan; trim overhang to 1 inch. Roll second piece of dough to an 18- by 13-inch rectangle. Cover and chill both while preparing filling.
- Step 3Make filling: Combine apricots, brandy, lemon zest, almond extract, salt, and 1 1/3 cups granulated sugar in a bowl. Let stand 10 minutes. Whisk together remaining 1/3 cup granulated sugar and cornstarch in a separate bowl. Add to apricot mixture and stir to combine.
- Step 4Transfer apricot filling and any juices to piecrust, arranging apricots in an even layer. Place top crust over the filling and pinch top and bottom crusts together; trim excess to 1 inch. Fold edges under and crimp. Brush crust with egg and sprinkle with turbinado sugar. Cut 4 to 5 slits in top of crust. Place on prepared baking sheet. Bake until golden brown and bubbly, 55 minutes to 1 hour. Cool on a wire rack at least 3 hours before serving.
- Step 5Meanwhile, make Brandy Caramel Sauce: Combine cream and sugar in a medium saucepan. Bring to a gentle boil over medium high heat, stirring often, until slightly thickened 4 to 6 minutes. Remove from heat and stir in brandy, butter, vanilla, and salt.
- Step 6Serve pie with Brandy Caramel Sauce, vanilla ice cream, and toasted almonds alongside.
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