Apricot Almond Pie Recipe
A golden, flaky pastry crust filled with sweet-tart apricots and fragrant almond frangipane creates a harmonious dessert that celebrates summer's finest fruit.
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>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
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>
Chef’s Notes
A few helpful details for making this recipe.
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.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
