Frangipane Apricot Blueberry Pie

My pie incorporates almond flour and fresh or frozen fruit. It is not too sweet and makes a wonderful desert or brunch dish. I took my idea for this pie from a Frangipane pear tart recipe. I do not pre bake my crust so I can eliminate an extra step and the pie turns out fine. This recipe makes two pies, but you can easily cut the ingredients in half if you want to make just one pie.

Ingredients:

Ingredients for 2 pies

2 home made or store bought pie crusts

2/3 cup unsalted butter, room temperature

1 1/2 cups almond flour

1 cup sugar

2 tablespoons flour

4 eggs

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon salt

4 cups quartered fresh or frozen apricots

1 1/2 cups fresh or frozen blueberries

1/4 cup powdered sugar, optional

Supplies:

Rolling pin

2 pie plates (1 pie plate if you make only 1)

Cutting board

Knife

2 bowls

Cup measure

Spoon measure

Rubber spatula

Small sieve

Electric mixer or hand whisk

Preheat oven to 375 degrees F. Position rack on the lower third of the oven. 

Place pie dough into pie plates. Flute edges as desired.

With electric mixer or with a hand whisk mix together butter, almond flour, sugar, flour, eggs, vanilla extract, almond extract and salt. Mix until well combined.

Spread almond mixture evenly into pie plates. 

Top with quartered apricots. If you use frozen apricots microwave them quickly until they are still half frozen but soft enough to cut. 

Place blueberries into the gaps of the apricots. If blueberries are frozen you don’t have to defrost them. 

Bake pies at 375 degree F. For 55-60 minutes. Let cool on wire rack for 15 minutes. Enjoy warm or cold. Sift powdered sugar over pie if desired. Makes 2 9-inch pies.