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Cook the Issue 2010

Cook the Issue 2010: Brandied Apricot Almond Slab Pie

By Pielove, member

July 16th, 2010

This pie is superb.  I had never made a slab pie before, but it has a great ratio of filling to crust and no soggy bottom problems.  And what a filling-- dried and fresh apricots add layers of flavor, supplemented by a little brandy (I used a nice apricot brandy), with crunch from the almonds.  For the crust, I used my best Irish butter and rendered leaf lard instead of the vegetable shortening.  The frosting was a big hit too, especially with the kiddo.  What fun.  A great recipe I am looking forward to adapting to other fruits.

Recipe Used: Brandied Apricot Almond Slab Pie

posted in: Gallery, Cook the issue 2010
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