Apricot Pie with Candied Ginger and Crunchy Topping

Name: Apricot Pie with Candied Ginger and Crunchy Topping
Yield: Makes 8 Servings
Ingredients: 1 1/4 cups all purpose flour; 1 teaspoon sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons (or more) ice water; 1/2 cup Grape Nuts; 1/2 cup (packed) golden brown sugar; 1/3 cup all purpose flour; 1/3 cup toasted slivered almonds, finely chopped; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 1/2 pounds apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups); 5 tablespoons sugar; 3 tablespoons coarsely chopped crystallized ginger; 4 teaspoons cornstarch; 1/8 teaspoon almond extract

By David LebovitzPhotography by Pornchai Mittongtare

July 31, 2004

Recipe notes