Updated: Mar 28, 2019
Stone fruit is always a must in the south, we have plums, peaches, and apricots. I can remember two different kinds of plum trees in my grannies yard, and I would set for hours under them eating them like a little piglet, And just let me say it wasn't pretty the next day. Lets just say I spent a lot of time in the out house....LOL In this recipe I have combined 2 of my favs, Chess and Fruit Pies. Chess pie is a very old southern tradition, and so are fruit pies, So why not combine them both. That way you can eat one piece and feel like you are eating 2 pieces of different pies. That way people want say Lawsy did you see so and so they ate 2 pieces of pie. "Apricot Almond Chess Pie" will be your new favorite to eat and make. I added a touch of almonds just to bump it up and give a little crunch to it. This pie is sweet, juicy, buttery and crunchy. Try it for your next family gathering or just cause you want pie. " Put a Little South in your Mouth."
Apricot Almond Chess Pie
Jason Smith, FNS southerncountrybling.com
3-15 ounce cans Apricot Halves, drained
1-cup Sliced Almonds
½-cup Brown Sugar, packed
3-TBSP Butter, melted
2-TBSP Maple Syrup
2-tsp Corn Meal
1-Sheet Pie Dough
1-Egg for Egg Wash
· Preheat oven to 350, Place the pie dough in a sprayed 8 or 9 inch pie plate, Cut off excess around edges or crimp.
· In a small bowl place the egg for the egg wash and 1 tsp water, Mix up.
· Brush the inside of the pie dough good with egg wash.
· Place the drained apricots in pie shell in a nice layer.
· Sprinkle all the almonds over apricots.
· Place the sugar, eggs, vanilla, butter and syrup in a mixing bowl and mix well.
· Add the corn meal and stir in.
· Pour over almonds and apricots.
· Brush dough edges with egg wash.
· Place the pie on a foil lined baking sheet and make a foil tent to go over top of pie.
· Bake for 55-60 mins.
· When done it will giggle slightly in middle.
· Cool completely before cutting.
Serve with Cinnamon ice cream, Whipped cream or great just by its self.
Tip: When working with canned fruits for pies make sure to drain them very very well.
Make sure you bake it long enough so you don't get a soggy bottom, soggy bottom ain't no good.