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Preheat oven to 425F
Prepare pastry: roll out 1/2 and line a 9" pie plate. Trim. Flute but do not prick.
1 (15oz) can apricot halves
1 cup unblanched almonds
2 eggs
3/4 cup granulated sugar
1 tsp. vanilla
One 9" pie
Drain apricots.
Grind almonds finely.
Stir together eggs, sugar and vanilla until smooth.
Blend in ground almonds.
Arrange apricot halves (reserving 1 half apricot) in pastry lined pie plate.
Pour almond mixture over top.
Roll half of remaining pastry dough and cut into strips.
Arrange like spokes of a wheel on top of pie.
Place reserved apricot half in cenre.
Place one blanched almond between each strip.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking for 25 to 30 minutes longer.
Prepare pastry: roll out 1/2 and line a 9" pie plate. Trim. Flute but do not prick.
1 (15oz) can apricot halves
1 cup unblanched almonds
2 eggs
3/4 cup granulated sugar
1 tsp. vanilla
One 9" pie
Drain apricots.
Grind almonds finely.
Stir together eggs, sugar and vanilla until smooth.
Blend in ground almonds.
Arrange apricot halves (reserving 1 half apricot) in pastry lined pie plate.
Pour almond mixture over top.
Roll half of remaining pastry dough and cut into strips.
Arrange like spokes of a wheel on top of pie.
Place reserved apricot half in cenre.
Place one blanched almond between each strip.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking for 25 to 30 minutes longer.