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.