Apricot Hazelnut Pie Recipe

Apricot Hazelnut Pie Recipe

Written by Becky

It’s pie season and I’ve been experimenting. This apricot hazelnut pie is almost like a cobbler in pie form, having both crunchy and smooth textures from the fruit and nuts and a smaller percentage of fruit to crust. It’s tart and sweet in the same

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bite being an easy sumer pie to love. You can bake it in a regular pie crust, using your favorite recipe (here’s my favorite pie crust recipe by Smitten Kitchen), or you may use a store bought pie crust, or use a nut crust recipe like the one below. I first tried a nut crust but the next time I make this I’ll try a regular pie crust or you might try it with no crust at all.

apricots

Apricot Hazelnut Pie Recipe

This weekend we’re having a large gathering of friends to celebrate my friends having their first baby. There will be burgers, beer, and pies abound. I plan on making a few more pies for the evening along with some homemade ice cream. What are some more of your favorite pie recipes that I could borrow for the evening?!

Besides making a lot of pies, here are some fun summer ideas that I’ve put on my must do list:

Apricot Hazelnut Pie Recipe

Apricot Hazelnut Pie Recipe

Ingredients

  • 6 Apricots
  • 7 tablespoons, or 3.5 ounces soft butter
  • 1 cup, or 3.5 ounces toasted and ground hazelnuts (1 c ground, 3/4 c whole nuts)
  • almost 1 cup, or 2.8 oz powdered sugar
  • 2 eggs
  • pinch of salt
  • 1 pie shell

Instructions

  1. Wash and dry the apricots, cut them in half, remove the stones. Sprinkle the cut sides with a little sugar and set aside.
  2. Preheat the oven to 350 degrees and toast the hazelnuts for about 5 minutes or until fragrant.
  3. Place the butter and icing sugar into a mixing bowl and beat until light and fluffy. Add the ground hazelnuts and salt, mixing well. Add one egg at the time and beat until all combined.
  4. Pour the mix into the pre baked pie shell.
  5. Place the apricots on the dough, cut side up. No need to push them in, as the dough will rise when baking.
  6. Place in preheated oven 350 degrees and bake for about 40 minutes.
http://www.thevintagemixer.com/2012/06/apricot-hazelnut-pie-recipe/

Nut Pie Crust

Ingredients

  • 2 tablespoons coconut oil, melted, plus more for pan
  • 2 cups pecans, walnuts, almonds, or hazelnuts
  • 5 tablespoons agave syrup divided
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon fine sea salt

Instructions

  1. Lightly grease pie pan with coconut oil. Set aside. Pulse nuts in a food processor until coarsely ground. Add 4-5 tablespoons agave syrup, flour, salt, and 2 tablespoons coconut oil. Process until coarse dough forms. Gather into a ball. Press dough firmly onto bottom and up sides of pie pan. Chill for 1 hour.
  2. Preheat oven to 350°F. Bake crust until firm and golden around edges, 8-10 minutes. Let cool in pan on a wire rack for at least 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool completely; store airtight at room temperature.
http://www.thevintagemixer.com/2012/06/apricot-hazelnut-pie-recipe/

Comments (8)

  1. It looks heavenly, can’t wait to try this out. I love all your summer plans! I will have to make a list soon, all newborn friendly :)

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