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.
COOK THE ISSUE 2010
Cook the Issue 2010: Brandied Apricot Almond Slab Pie
By Pielove, member
July 16th, 2010
Recipe Used: Brandied Apricot Almond Slab Pie
posted in: Gallery, Cook the issue 2010
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