Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
home
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
wednesday 22 August 2018  
Home > Apricot Pie with almonds recipes
 
01.01.2003 -dessert - pie

Apricot Pie with almonds

« Nice, golden brown apricots on a crunchy olive oil shortcrust pastry, sprinkled with white bursts of almonds, and you'll have the whole of Provence on your plate. » 
Type Dessert - pie - pastry - pie dough - apricots - almonds - Cubeb pepper
Level of difficulty easy
Preparation time 1 hour
Origin France - Provence
Send to a friend     Print     Send your comment

Ingredients

For 1 pie:

  • 1 ¼ cups (150 g) flour
  • 1 tbsp olive oil
  • 1 pinch salt
  • 3 1/3 oz (1 dl water)
  • 15 apricots
  • 2 tbsp sugar
  • 3 1/3 oz (100 g) slivered almonds
  • 2 cubeb peppercorns

Preparation

Preparation of pie dough


  • Pour flour into terrine, made a well and add salt, olive oil and water
  • Mix ingredients with fingers to combine thoroughly
  • Make a ball and refrigerate 1 hour.


Preparation of apricot pie


  • Preheat oven to 325 °F (160 °C).
  • Wash apricots, cut in half, and remove pits
  • Spread dough in oiled earthenware mold
  • Arrange some almonds and apricot halves in the shape of a rosette; sprinkle with slivered almonds and superfine sugar.
  • Put in oven and cook 25 min.
  • Once removed from the oven, sprinkle with crushed tailed pepper (Cubeb pepper)

Suggestion

I also like sprinkling crushed pistachios on the pie and a few sprigs of fresh mint. The recipe can also be made with puff pastry

Suggested drink or wines

The ideal accompaniment to this pie is a "Baumes de Venise" Muscat.
 

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Apricot recipes  Apricot recipes
Dessert recipes  Dessert recipes
french food recipes (french cuisine)  french food recipes (french cuisine)
Pastry recipes  Pastry recipes
Pie doughs recipes  Pie doughs recipes
Pies recipes  Pies recipes
 
Copyrights Wonderweb 2004 - 2008 - top of page