Story Created:
Mar 10, 2010 at 1:37 PM AKDT
Story Updated:
Mar 11, 2010 at 6:06 PM AKDT
Check out Angelika Harder's recipe she's using to compete for 1 million dollars.
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 1/2 cups Fisher® Chef’s Naturals® Natural Sliced Almonds
1/2 cup sugar
1 EGGLAND’S BEST egg
1 tablespoon whipping cream
1/2 cup Smucker's® Apricot Preserves
1 tablespoon lemon juice
1/2 to 1 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
2 teaspoons sugar
1. Heat oven to 400°F. Unroll pie crust; place in ungreased 9- or 10-inch glass pie plate, pressing on bottom and up side (crust will extend over edge of plate).
2. In food processor or blender, place almonds and 1/2 cup sugar. Cover; process with on-and-off pulses until almonds are very finely chopped. Add egg and cream. Cover; process until thick paste forms. Spread in bottom of pie crust. Wipe out processor.
3. In food processor, place preserves, lemon juice, ginger and cornstarch. Cover; process with on-and-off pulses until smooth. Spread evenly over almond mixture.
4. Fold edge of crust over filling, pleating crust as necessary. Brush butter on crust; sprinkle with 2 teaspoons sugar. Bake 20 to 30 minutes or until crust is golden brown. Cool 30 minutes. Serve warm or cool.
Harder is going to be competing in the Pillsbury Bake-off Contest in Orlando on April 11-13th.
Her recipe was chosen out of more than 10,000 applicants.
Be sure to tune into ABC Alaska News at 5:00, 6:00, and 10:00 tonight for the full story.
