Bonus recipe
Jul. 7th, 2009 07:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerSince I'm out of school for a couple months, I've hit that "I'm used to running at this energy level and it has to go somewhere" phase. Right now it's mostly going into cooking, so here's a bonus summer Resolution Recipe.
Bonus Resolution Recipe: Apricot Pie with Almond Crumble Topping
single crust: 3/4 cup flour, 1/4 cup butter, 3 Tbsp cold water
1 cup flour
3 Tbsp sugar
1/4 tsp nutmeg
1/2 cup sliced almonds (I didn't have any, so I pulverized unblanched almonds in the fud processor)
6 Tbsp unsalted butter, melted
3 lbs apricots
1/2 cup sugar
2 Tbsp flour (hah!)
1/2 tsp almond extract
1/8 tsp nutmeg
2 Tbsp unsalted butter, in small pieces
Roll out single crust. To make the topping, combine the flour, sugar, and nutmeg; stir well to combine and stir in the almonds. Stir in the butter evenly. Set aside for 5 minutes, then break into 1/2" crumbs with your fingertips. Set aside.
Heat oven to 400. Pit the apricots and slice into about 8 slices per fruit. Mix with sugar, flour, almond extract, and nutmeg. Stir gently with a rubber spatula to combine. Pour into crust and smooth. Dot with the butter. Scatter the crumb topping evenly over the filling, then place the pie on the bottom rack of the oven and bake for 15 minutes. Move the pie to the middle rack and lower the temperature to 350. Bake for 30 minutes, or until the crust and crumble are golden brown and juices are beginning to bubble up. Cool on a rack and serve warm.
What worked: This was a fabulous summer dessert for the Fourth of July. The almond was a nice subtle flavor without being overwhelming. It was still good cold, although not as tasty.
What didn't: The bottom crust sogged and disintegrated. Too much juice - I should have used 3 to 4 Tbsp of rice flour. I should have baked it for 10 minutes beforehand as well.
Will I make it again? Oh my yes. I'd happily add this to the "must have" for apricot season along with cobbler and jam.
Bonus Resolution Recipe: Apricot Pie with Almond Crumble Topping
single crust: 3/4 cup flour, 1/4 cup butter, 3 Tbsp cold water
1 cup flour
3 Tbsp sugar
1/4 tsp nutmeg
1/2 cup sliced almonds (I didn't have any, so I pulverized unblanched almonds in the fud processor)
6 Tbsp unsalted butter, melted
3 lbs apricots
1/2 cup sugar
2 Tbsp flour (hah!)
1/2 tsp almond extract
1/8 tsp nutmeg
2 Tbsp unsalted butter, in small pieces
Roll out single crust. To make the topping, combine the flour, sugar, and nutmeg; stir well to combine and stir in the almonds. Stir in the butter evenly. Set aside for 5 minutes, then break into 1/2" crumbs with your fingertips. Set aside.
Heat oven to 400. Pit the apricots and slice into about 8 slices per fruit. Mix with sugar, flour, almond extract, and nutmeg. Stir gently with a rubber spatula to combine. Pour into crust and smooth. Dot with the butter. Scatter the crumb topping evenly over the filling, then place the pie on the bottom rack of the oven and bake for 15 minutes. Move the pie to the middle rack and lower the temperature to 350. Bake for 30 minutes, or until the crust and crumble are golden brown and juices are beginning to bubble up. Cool on a rack and serve warm.
What worked: This was a fabulous summer dessert for the Fourth of July. The almond was a nice subtle flavor without being overwhelming. It was still good cold, although not as tasty.
What didn't: The bottom crust sogged and disintegrated. Too much juice - I should have used 3 to 4 Tbsp of rice flour. I should have baked it for 10 minutes beforehand as well.
Will I make it again? Oh my yes. I'd happily add this to the "must have" for apricot season along with cobbler and jam.
