Apricot Pie with Candied Ginger and Crunchy Topping

Name: Apricot Pie with Candied Ginger and Crunchy Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters all purpose flour; 0 teaspoons almond extract; 680 grams apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups); 4 teaspoons cornstarch; 3 Tbsps coarsely chopped crystallized ginger; 118 milliliters (packed) golden brown sugar; 118 milliliters Grape Nuts; 1 teaspoons ground cinnamon; 0 teaspoons ground ginger; 3 Tbsps (or more) ice water; 0 teaspoons salt; 79 milliliters toasted slivered almonds, finely chopped; 5 Tbsps sugar; 59 milliliters (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

Apricot Pie with Candied Ginger and Crunchy Topping is a vegetarian dessert. This recipe makes 8 servings with 260 calories, 4g of protein, and 8g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have all purpose flour, ice water, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Whisk flour, sugar, and salt in large bowl to blend.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add butter; rub in with fingertips until mixture resembles coarse meal.

Ingredients you will need

Butter

Dry Seasoning Rub

Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

Ingredients you will need

Water

Dough

Wrap

Roll out dough on lightly floured surface to 12-inch round.

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Dough

Roll

Transfer to 9-inch-diameter pie dish. Fold overhang under and crimp decoratively. Refrigerate 30 minutes.

Equipment you will use

Pie Form

Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake until dough begins to set, about 20 minutes.

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Dough

Equipment you will use

Oven

Remove foil and beans.

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Beans

Equipment you will use

Aluminum Foil

Bake until crust is just beginning to brown, about 5 minutes longer. Maintain oven temperature.

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Crust

Equipment you will use

Oven

Mix first 7 ingredients in medium bowl to blend.

Equipment you will use

Bowl

Add butter; rub in with fingertips until moist clumps form.

Ingredients you will need

Butter

Dry Seasoning Rub

Mix all ingredients in large bowl to blend.

Equipment you will use

Bowl

Transfer to warm pie crust.

Ingredients you will need

Pie Crust

Sprinkle topping evenly over apricot mixture.

Ingredients you will need

Apricot

Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly. Cool completely.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Cut into wedges and serve.