Apricot Almond Pie

Ingredients

• 1 teaspoon almond extract 
• 0.3 cup almonds 
• 5 cups apricots diced
• 1 cup blanched almonds and 
• 1.5 tablespoons cornstarch 
• 7 ounces t brown sugar dark
• 2.5 ounces flour all-purpose
• 4 tablespoons butter unsalted melted ()
• 5 tablespoons water 
• 3.5 ounces granulated sugar white

Equipment

• food processor
• bowl
• oven
• blender
• plastic wrap
• spatula

Directions

1. 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.
2. 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.
3. Roll out dough onto lightly floured surface and press into pie plate. Parbake until a light golden brown color, about 20 minutes.
4. 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.
5. Bake until topping is golden brown and filling is bubbling, about 1 hour. Allow to cool slightly and serve.