Emile Henry Recipes

Apricot Pineaple Almond Pie (Apricot on Vacation Pie)  recipe

Temperature: 400° F

Ingredients

Pie filling
  • 1 Pastry for a double crust pie
  • 4 cups sliced fresh apricots
  • 1 cup pineapple tidbits
  • 1 cup  sugar
  • 3 T. cornstarch
  • 1/4 t.  salt
  • 1/2 cup slivered almonds
  • 1/2 t. almond extract
  • 3 T. butter
Pie crust
  • 2 1/2 cups  flour
  • 1 cup  shortening (chilled) (can use lard or a combination of shortening/butter/lard)
  • 1/2 t.  salt
  • 1  egg
  • 1/4 cup ice water
  • 1 T.  vinegar

Instructions

Prepare pie crust by cutting the shortening into the flour and salt. Mix the egg, water and vinegar and add to flour mixture. Stir with a fork until it holds together. With your hands, combine into a ball and split ball to make two crusts. Roll out one ball and place bottom crust into pie plate.
Mix together sugar, cornstarch, salt, almonds and almond flavoring together in a large bowl. Add apricots and pineapple and toss gently.
Place into pie shell. Dot with the butter. Gently lift top crust onto pie. Cut steam vents and crimp edges.
Bake at 400 degrees until nicely browned and bubbly - about 25 minutes (If it seems to be browning too fast, cover the crimped edge with an aluminum foil ring.
*Notes: Pie crust should be as cold as possible. It helps if the fat and flour are cold before mixing. Once the bottom crust is in the pie plate, it should be refrigerated.

Submitted By: R. Parkinson - Wellsville, UT
Apricot Pineaple Almond Pie (Apricot on Vacation Pie)