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 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.
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:
- attend a local food event like Savor the Summit
- have a gathering of friends over for a taco bar party
- make some traditional summer Italian meals to eat on the patio while sipping red wine
- make an assortment of Spanish Tapas for a small dinner party
- shake up some new summer cocktails
- have a summer dinner party on a farm… wouldn’t that be dreamy!!
- take a picnic to a drive in movie or a concert on the slopes of Deer Valley
- 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
- Wash and dry the apricots, cut them in half, remove the stones. Sprinkle the cut sides with a little sugar and set aside.
- Preheat the oven to 350 degrees and toast the hazelnuts for about 5 minutes or until fragrant.
- 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.
- Pour the mix into the pre baked pie shell.
- Place the apricots on the dough, cut side up. No need to push them in, as the dough will rise when baking.
- Place in preheated oven 350 degrees and bake for about 40 minutes.
- 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
- 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.
- 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.