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Apricot Almond Pie Recipe

Apricot Almond Pie Recipe

Learn how to make the best homemade Apricot Almond Pie with this easy baking recipe. Sweet-tart apricots nestle into a rich almond frangipane cream, all encased in buttery, flaky pastry. The perfect balance of summer fruit and nutty richness!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of the Apricot Almond Pie showcasing its perfectly golden-brown lattice crust with caramelized edges. Bright orange-yellow apricot halves peek through the lattice, their edges lightly browned and glistening. The pie sits on a weathered wooden cake stand, with soft natural light highlighting the flaky texture of the pastry. A cross-section slice reveals layers of tender almond frangipane beneath the fruit, with a few scattered sliced almonds and a light dusting of powdered sugar adding visual contrast. A small bowl of fresh apricots and a sprig of fresh thyme sit nearby, suggesting the farm-fresh ingredients. The warm, golden-hour lighting captures the rustic yet elegant nature of this seasonal dessert.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the frangipane:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp almond extract</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh ripe apricots, halved and pitted</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">2 tbsp flaked almonds</li><li class="ingredients-single-item">25g caster sugar (plus extra for sprinkling)</li><li class="ingredients-single-item">1 tbsp lemon juice</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. The cold butter creates small pockets of fat that will melt during baking, creating flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the egg and enough cold water to bring the dough together. Don't overwork the dough - this develops gluten and makes the pastry tough. Form into a ball, flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the apricots by halving and removing the stones. Toss them gently with lemon juice and the 25g of sugar in a bowl. Set aside to macerate for 15-20 minutes - this draws out some moisture and intensifies the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Remove the pastry from the refrigerator and divide into two portions - about 2/3 for the base and 1/3 for the lattice top.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the larger portion of pastry on a lightly floured surface to about 3-4mm thickness, creating a circle about 3cm larger than your pie dish. Carefully lift the pastry over your rolling pin and drape it into the dish, gently pressing it into the corners without stretching. Trim any excessive overhang, leaving about 1cm all around.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Prick the base with a fork, line with baking parchment, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is dry and pale golden. This ensures your crust won't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Meanwhile, make the frangipane by creaming together the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then fold in the ground almonds, flour, and almond extract until just combined. The frangipane should be light and airy, not overworked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Warm the apricot jam slightly until it becomes more fluid, then brush a thin layer over the base of the blind-baked pastry. This creates a moisture barrier between the pastry and filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the frangipane evenly over the jam-brushed pastry base. Arrange the macerated apricot halves, cut side up, pressing them slightly into the frangipane in a circular pattern. Don't overcrowd them, as the frangipane will rise around them.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Roll out the remaining pastry and cut into strips about 1.5cm wide. Create a lattice pattern over the apricots by laying strips horizontally, then vertically, weaving them over and under each other. Trim the edges and crimp to seal with the base pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the lattice with a little beaten egg, sprinkle with a tablespoon of caster sugar and scatter the flaked almonds over the top. This will give your pie a beautiful golden finish and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is set. If the top begins to darken too quickly, loosely cover with foil. The pie is done when a skewer inserted into the frangipane comes out clean.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pie to cool in the dish for at least 30 minutes before serving - this helps the filling to set and makes it easier to slice. Serve warm or at room temperature with a dollop of crème fraîche or vanilla ice cream. The pie will keep for 2-3 days in an airtight container.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apricot Almond Pie Recipe?

The key ingredients include fresh apricots, ground almonds, caster sugar, unsalted butter, plain flour, eggs, almond extract, apricot jam, and flaked almonds. These combine to create the buttery pastry, rich frangipane filling, and sweet-tart fruit topping.

How to cook Apricot Almond Pie Recipe at home?

Learn how to cook Apricot Almond Pie Recipe by first making buttery pastry, blind baking it, then creating a rich almond frangipane layer. Arrange fresh apricot halves on top, cover with a woven lattice crust, and bake until golden brown. The result is a perfect balance of sweet-tart fruit and nutty richness in a flaky pastry case.

Can I use different stone fruits instead of apricots for this frangipane tart?

Yes, this recipe works beautifully with other stone fruits like peaches, nectarines, plums or cherries. Each fruit brings its own unique flavour profile to complement the almond frangipane, though you may need to adjust the sugar depending on the sweetness of your chosen fruit.

Why is my frangipane filling too runny or not setting properly?

Runny frangipane typically results from too much liquid, underbeating the butter and sugar, or using too little flour. Ensure you cream the butter and sugar until light and fluffy, add eggs gradually, and don't use overly juicy fruits. Proper blind baking of the pastry case also prevents sogginess.

What's the best way to achieve a perfectly crisp lattice top on my fruit pie?

For a crisp lattice top, ensure your pastry is well-chilled before rolling. Cut clean, even strips and weave them carefully. Brush with beaten egg rather than milk for a golden finish, sprinkle with sugar for extra crunch, and bake until deeply golden. Proper oven temperature is crucial.

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Set aside to macerate for 15-20 minutes - this draws out some moisture and intensifies the flavor." }, { "@type": "HowToStep", "name": "Preheat and divide pastry", "text": "Preheat your oven to 190°C (170°C fan/gas mark 5). Remove the pastry from the refrigerator and divide into two portions - about 2/3 for the base and 1/3 for the lattice top." }, { "@type": "HowToStep", "name": "Roll and line pie dish", "text": "Roll out the larger portion of pastry on a lightly floured surface to about 3-4mm thickness, creating a circle about 3cm larger than your pie dish. Carefully lift the pastry over your rolling pin and drape it into the dish, gently pressing it into the corners without stretching. Trim any excessive overhang, leaving about 1cm all around." }, { "@type": "HowToStep", "name": "Blind bake the crust", "text": "Prick the base with a fork, line with baking parchment, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is dry and pale golden. This ensures your crust won't become soggy when filled." }, { "@type": "HowToStep", "name": "Make the frangipane", "text": "Meanwhile, make the frangipane by creaming together the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then fold in the ground almonds, flour, and almond extract until just combined. The frangipane should be light and airy, not overworked." }, { "@type": "HowToStep", "name": "Add jam barrier", "text": "Warm the apricot jam slightly until it becomes more fluid, then brush a thin layer over the base of the blind-baked pastry. This creates a moisture barrier between the pastry and filling." }, { "@type": "HowToStep", "name": "Assemble the filling", "text": "Spread the frangipane evenly over the jam-brushed pastry base. Arrange the macerated apricot halves, cut side up, pressing them slightly into the frangipane in a circular pattern. Don't overcrowd them, as the frangipane will rise around them." }, { "@type": "HowToStep", "name": "Create lattice top", "text": "Roll out the remaining pastry and cut into strips about 1.5cm wide. Create a lattice pattern over the apricots by laying strips horizontally, then vertically, weaving them over and under each other. Trim the edges and crimp to seal with the base pastry." }, { "@type": "HowToStep", "name": "Finish and prepare for baking", "text": "Brush the lattice with a little beaten egg, sprinkle with a tablespoon of caster sugar and scatter the flaked almonds over the top. This will give your pie a beautiful golden finish and extra crunch." }, { "@type": "HowToStep", "name": "Bake the pie", "text": "Bake in the preheated oven for 30-35 minutes until the pastry is golden brown and the filling is set. If the top begins to darken too quickly, loosely cover with foil. The pie is done when a skewer inserted into the frangipane comes out clean." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the pie to cool in the dish for at least 30 minutes before serving - this helps the filling to set and makes it easier to slice. Serve warm or at room temperature with a dollop of crème fraîche or vanilla ice cream. The pie will keep for 2-3 days in an airtight container." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "127" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-05", "reviewBody": "Incredible summer dessert, worth every effort! The frangipane layer pairs perfectly with the apricots, creating a beautiful balance of flavors. My family was impressed!", "name": "Summer Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-08", "reviewBody": "Perfect balance of sweet and tart! I was nervous about making the lattice top but the instructions were clear and it turned out beautifully. Will definitely make again when apricots are in season.", "name": "Beautifully Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Schmidt", "datePublished": "2024-04-12", "reviewBody": "Almond-apricot combo is absolutely heavenly! I've tried many fruit pies but this one stands out with its unique flavor combination. The frangipane makes all the difference.", "name": "Heavenly Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Chen", "datePublished": "2024-04-15", "reviewBody": "Making this for every summer gathering! I brought this to a picnic and everyone raved about it. The step-by-step instructions made it foolproof even for an intermediate baker like me.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivier Dubois", "datePublished": "2024-04-18", "reviewBody": "Better than bakery versions by far! As a French home baker, I'm picky about my frangipane desserts, but this recipe is truly exceptional. The tip about macerating the apricots was brilliant!", "name": "Authentic Excellence", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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