Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/2
cups natural sliced almonds
1/2
cup sugar
1
egg
1
tablespoon whipping cream
1/2
cup apricot preserves
1
tablespoon lemon juice
1/2
to 1 teaspoon ground ginger
1
tablespoon cornstarch
2
tablespoons unsalted or salted butter, melted
2
teaspoons sugar
Preparation
Heat oven to 400°F. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
In food processor or blender, place almonds and 1/2 cup sugar. Cover; process with on-and-off pulses until almonds are very finely chopped. Add egg and cream. Cover; process until thick paste forms. Spread in bottom of pie crust. Wipe out processor.
In food processor, place preserves, lemon juice, ginger and cornstarch. Cover; process with on-and-off pulses until smooth. Spread evenly over almond mixture.
Fold edge of crust over filling, pleating crust as necessary. Brush butter on crust; sprinkle with 2 teaspoons sugar. Bake 20 to 30 minutes or until crust is golden brown. Cool 30 minutes. Serve warm or cool.
