Almond Apricot Pie with Graham Cracker Crust


It is 95 degrees here, and I started out to make something cool and refreshing and I was not going to use the oven, but things changed. I was going to make an easy graham cracker crust and an easy non cook filling that you just make and place in the refrigerator. not the case!! I am  just so used to the heat in a kitchen, the stove blasting away, the sweat beading on my face, I’m  just as happy as a clam baking and cooking in the kitchen! I guess I like that atmosphere and that is why it is my favorite thing to do!! So, I did make something cool and refreshing, but I used the oven because I am nutso about cooking, baking, any kind of foodie moment, any kind of culinary adventure, any kind of food, style, or product. Just tie me to the stove, and I will be happy! Because I like it!!!  How about you??

Graham Cracker Crust w/ chopped almonds

  • 1 cup whole almonds toasted (350 degrees, 10 minutes) divided (cooled)
  • 1 tablespoon brown sugar
  • 1 tablespoon white sugar
  • 7 whole graham crackers
  • 4  tablespoons butter (melted)
  1. In a food processor grind the almonds to a consistency of oatmeal
  2. Divide almonds in half (save half for top) and leave half in processor
  3. Add sugars, graham crackers, and butter, and blend together
  4. Place mixture in a 9 inch pie pan and pat down with a spoon to make a pie shell. Pat sides and make it flat
  5. Bake shell for 10 minutes in 350 oven till lightly brown
  6. Remove from oven and place on side
  • 5-6 whole fresh  apricots pits  removed cut in pieces or you can use large can of apricots
  • 1/2 cup of sugar
  • 1/4 teaspoon of cinnamon
  • dash of nutmeg
  • 1 – 14 ounce can of sweetened condensed milk
  • 2 egg yolks
  • 1 envelope of unflavored gelatin
  • 3 whole fresh limes (juiced)
  1. Place apricots, sugar, and spices in saucepan and cook slowly over low heat  stirring constantly. Cook fruit down till fruit is tender.
  2. Remove from heat and cool.
  3. Stir unflavored gelatin into 2 tablespoons of lime juice in a small bowl and let sit 10 minutes
  4. In a medium saucepan place egg yolks and contents of can of sweetened condensed milk over medium heat and stir constantly for 5-6 minutes, never letting it boil, just to blend yolks into milk.
  5. Add rest of fresh lime juice, the apricot mixture, the gelatin and lime juice, and stir till well blended.
  6. Take off heat and spoon into pie shell
  7. Let cool
  8. Place rest of almonds over top and sprinkle with sugar
  9. Whipped cream would be nice for an accompaniment if desired
  10. When cool place in the refrigerator for at least 1 hour
  11. STAY COOL!!!

About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Desserts, Pies. Bookmark the permalink.

8 Responses to Almond Apricot Pie with Graham Cracker Crust

  1. Tasty, crunchy & buttery! If only we could swap seasons! You could cook up a storm with the oven blasting, I could run around in flip flops with an icecream, lol.

    But seriously, the pie looks good!

    • piesandeyes says:

      Well, that would not be good for me! I’m not a winter person, I live for the summer when you can actually go outside without a hat and boots! But I would love to see what it is like in your part of the world! We can pretend!
      Thanks for your kind words!

  2. Oh my gosh how beautiful is that pie!?!? I’m right there with you. I could stay in the kitchen all the time and be happy. Going shopping for a list of fresh ingredients and spending the day making several different dishes…mmmm it’s a good day!

    • piesandeyes says:

      Thanks! Ya the kitchen, and at the stove is where I was meant to be! You tend to get addictive to that, since we have a habit of eating every day! And every day is always an adventure!!

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