Vanilla & Apricot Almond Pastry Pie Recipe

Vanilla & Apricot Almond Pastry Pie Recipe

This fruity concoction will melt in your mouth. It is the perfect mixture of tangy and sweet fruits and Rodelle Vanilla Extract wrapped in a flaky pastry.

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Time

45 minutes

Difficulty

easy

Yields

6 servings

Ingredients

  • 2 cups of apricots, chopped
  • 1/2 cup Rodelle Vanilla Sugar
  • 1 cup orange juice, pulp free
  • 2 ripe, pitted and pealed peaches
  • 1 oz lemon juice, fresh squeezed
  • 2 Rodelle Vanilla Beans, split and scraped
  • 1 ½ cup almonds, sliced and toasted
  • 1 puff pastry sheets
  • 2 egg yolks
  • 1-2 tbsp Rodelle Vanilla Sugar

Substitutions

  • 2 Rodelle Vanilla Beans with 2 tsp Rodelle Pure Vanilla Extract

Directions

  • In a large saucepan, combine the apricots, Rodelle Vanilla Sugar, and orange juice.
  • Simmer over medium-low heat, stirring often until the apricots are very tender; the mixture should become thick and syrupy.
  • Add the fresh peaches, lemon juice and a Rodelle Vanilla Bean and continue to simmer for 3 to 5 minutes; remove from the heat
  • Add 1 cup of toasted almonds (saving ½ cup for topping), stir and cool the fruit mixture.
  • Onto a clean kitchen counter, place the puff pastry sheets; cut into two 8˝ x 12˝ rectangles (if frozen, follow the package directions for thawing)
  • Preheat your oven at 450 degrees Fahrenheit.
  • Place on a baking sheet parchment paper or a silicone mat, lay one puff pastry rectangle on the baking sheet and spoon the fruit mixture onto the center of the rectangle leaving about 1˝ of space clear from the edges.
  • Place the other 8˝ x 12˝ rectangle on top and press to seal the edges (you may use a fork for sealing).
  • When pie is sealed, with a fork make some holes in the top of the pie and lightly brush the top with the egg yolks.
  • Sprinkle the top of the pie with ¼ tsp of Rodelle Vanilla Sugar.
  • Bake the pastry for 15 minutes, rotate the baking sheet then continue to bake for 5 or 10 more minutes or until the pie is golden brown.
  • Remove from oven and sprinkle with ½ cup toasted almonds.
  • Let it rest for 15 minutes in order to cool.

Chef Bruno shows you how.

Other Baking Recipes: Vanilla Bean Boston Cream Cupcake Recipe, Vanilla and Cocoa and Zucchini Cake Recipe, & Bourbon Vanilla Berry Turnover Recipe

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