Just out of college, the RAW foods phenomenon was just beginning to take way – JUST beginning – NOTHING like the trend in the mid-2000s, up until fairly recently. (Oh, I miss they days when I could find “raw” foods meals made and ready to go at Whole Foods. I even visited a Whole Foods in Orange County with a full RAW restaurant inside! Oh boy, I was in heaven for the fews days I visited.
In any case, back to fresh out of college. A lone vender was urging and seeking to get his product in to Alfalfa’s (the “original” natural foods store in Boulder – yes, I worked there and LOVED IT!). My favorite treat of his, this man – let’s call him Andy – was his apricot cashew bar. WOWZA! You know, cashews are naturally creamy and sweet, and simply blended with air-dried apricots and a little salt – OH MY GOD! These bars were incredible.
I’m sure the serving size was just a bite – but, you know me. I’m all or nothing – I’m ALL IN on this one, baby. ALL IN! I believe I consumed a giant block (think 4-5 Larabars) daily for a whole summer!
Remembering those yummy treats as I reminisced about my childhood and adolescence in beautiful Boulder, I decide to bake a version of this creamy, nutty, fruit dessert – but in “pie form,” since the crust is my speciality!
Enjoy – all the neighbors sure did!
Apricot Almond Butter Pie
(*After searching for a link to share for my beloved and one and only favorite food mart – I am devastated: Alfalfa’s Closing. 😔 I will simply have to console myself with more Apricot Almond Pie).
Apricot Almond Butter Pie
Crust:
8 Tbs. ice cold butter, chopped into 1/2″ cubes
2 cups all purpose flour
1 large egg
1 Tbs. apple cider vinegar
2 Tbs. ice water
Preheat the oven to 375 degrees.
In a large food processor, pulse together the butter, flour, egg, and flour, until crumbly. Drizzle in the cold water and pulse until beady – not too wet.
Transfer the crumbles to parchment paper and form into a dough mound. Top with another sheet of parchment and roll out into an 11″ pie dough round.
Transfer to a pie plate and fold under the edges and pinch for a decorative edge.
Apricot Almond Butter Filling:
1 1/2 cups Bonne Maman Apricot Preserves
1 1/2 cups all natural, smooth almond butter
3/4 cup powdered sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. coarse sea salt
6 medium apricots, pitted and chopped
1/2 cup chopped almonds + 1 Tbs. powdered sugar for a dusted garnish.
Wipe clean the bowl of the food processor and add the Apricot Preserves, almond butter, sugar, eggs, vanilla, cinnamon, and salt. Pulse until somewhat smooth (the preserves should remain a little textured). Add the chopped apricots and pulse again until the apricots are immersed, but still chunky.
Pour the apricot almond filling into the prepared pie crust and bake for 30 minutes, until the center is set.
Remove from the oven and cool for several hours.
Top with chopped almonds and dust with powdered sugar before slicing and serving.
