Delicious Apricot Pistachio Pie

Ingredients:

For the Pie Filling:

• 4 cups fresh apricots, pitted and sliced
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon almond extract
• 1/2 cup shelled pistachios, chopped

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 2-3 tablespoons ice-cold water

Cooking Steps:

Pie Crust:

1. In a food processor, combine flour, chilled butter, and sugar. Pulse until the mixture resembles coarse crumbs.
2. Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough starts to come together.
3. Turn the dough onto a floured surface, knead briefly, and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Pie Filling: 4. Preheat your oven to 375°F (190°C).

1. In a large bowl, toss sliced apricots with sugar, flour, and almond extract until well coated.
2. Roll out the chilled pie crust on a floured surface and transfer it to a 9-inch pie dish.
3. Spread the apricot mixture evenly over the pie crust.
4. Sprinkle chopped pistachios on top of the apricots.
5. Fold and crimp the edges of the pie crust to encase the filling.
6. Bake in the preheated oven for 40-45 minutes or until the crust is golden brown and the filling is bubbly.
7. Allow the Apricot Pistachio Pie to cool before slicing and serving.

This Apricot Pistachio Pie offers a delightful combination of fruity sweetness and nutty crunch, making it a perfect dessert to enjoy on its own or with a scoop of vanilla ice cream.