Classic French Apricot and Almond Pie, both authentic and sophisticated at the same time. It’s also my personal favorite one!

This apricot and almond pie recipe is the one I have been baking for many years. A very French Style recipe which is easy to pull off: it reminds me of the pies French grandmas used to bring to family gatherings. Very authentic all the while sophisticated. It’s a must have in your recipe book.

French Style Apricot and Almond Pie

Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 8 servings 1x
Category: Cakes and Pies
Cuisine: French recipes

Description

Classic French Apricot and Almond Pie, both authentic and sophisticated at the same time. It’s also my personal favorite one!

Scale

Ingredients

For the crust:

2 ½ cups (300g) all-purpose flour
3 Tablespoon (40g) sugar
1 teaspoon salt
1 large egg
¾ cup (180g) unsalted butter, softened at room temperature
1 ½ Tablespoon (22 ml) water

For the filling:

2.2 lb (1kg) apricots
2 large eggs
2 ½ Tablespoon (37 ml) agave syrup or honey
1 teaspoon vanilla sugar
5 Tablespoon (40g) almond flour
3/4 cup (20 cl) crème fraîche
2 Tablespoon (20g) slivered almonds

Instructions

Preheat the oven to 410°F (210°C).
For the crust: combine all the dry ingredients. Add in the egg, softened butter, and mix by hand until roughly crumbled. Add water, little by little until the ingredients stick together and form a thick dough (you might not need to use it all). Roll a large disk of 10.5-inch (26 cm) in diameter, and line a pie dish with the crust.
Cut the apricots in half and lay out on the crust, the cut side facing down.
Pre-bake the pie for about 10 minutes.
In the meantime,whisk the eggs, agave syrup (or honey), vanilla sugar, almond flour and crème fraîche.
Remove the pie from the oven and pour the almond mixture on top of the pie. Add the slivered almonds on top.
Place the pie back in the oven and bake for 20 minutes. Cool completely before serving.