• Line a 9" pie pan with the pie crust sheet, crimping the edges. Chill while you prepare filling.

  • Heat oven to 400°. Warm apricot jam in a small saucepan to liquefy. Transfer to a mixing bowl and whisk in sugar, butter, extract and finally eggs, until smooth. Pour into pie crust and top with almonds, pressing them gently into filling.

  • Bake for 10 min, then reduce heat to 350° and continue to bake for 25 to 30 min, or until center is just set. Remove from oven and cool to room temp before serving. Recipe courtesy of Victoria Granof.