Brandied Apricot-Almond Slab Pie

Ingredients

For the dough

  • 15 ounces (3-1/3 cups) unbleached all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 9 ounces (1 cup plus 2 tablespoons) cold unsalted butter, cut into 18 pieces
  • 1-1/2 ounces (3 tablespoons) cold vegetable shortening, cut into 3 pieces

For the filling

  • 10-1/2 ounces (about 2 cups) dried apricots, coarsely chopped
  • 2/3 cup granulated sugar
  • 2/3 cup dry white wine
  • 1/3 cup orange juice
  • 12 ounces fresh apricots (about 6 small), pitted and sliced
  • 1-1/4 teaspoons fresh lemon juice
  • 3-1/2 ounces (1 cup) sliced almonds, toasted
  • 1-1/2 tablespoons brandy
  • 1/4 teaspoon pure almond extract

For assembly

  • 1 large egg yolk
  • 2 ounces (1/2 cup) confectioners’ sugar, sifted
  • 1-1/2 tablespoons heavy cream or whole milk
  • 1/2 teaspoon pure vanilla extract

Preparation

Click here for preparation method.

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