Happy Pi Day

French Almond and Apricot Pie, with apricots grown and canned by my sister!  I don't know what happened to the crust (which has rum in it and is usually foolproof).  Maybe it's that it really should have been baked in a tart pan.  Oh well.  We're going to go cut into it now - I'll report back...

...Oh my, it is absolutely delicious!  It may be the best pie I've ever had - I'm serious.  Here's how I made it:

I always use the Cook's Illustrated Foolproof Pie Crust recipe, except I use rum.  It started one day when I didn't have any vodka, so I subbed rum and hoped for the best.  The results were so yummy.  The rum added an elusive and delicious flavor to the crust, but not so overtly that anyone could identify it.

I found the pie recipe here.  I didn't use coconut, and added extra ground almonds.  180 C is about 350 F.  I think that might be why the crust slumped - usually pie recipes are cooked at a higher temperature, at least for a while, to set the crust.  I did end up cooking it longer than specified - I think it was closer to 55 minutes.

I entered this pie in the Pi Day Bake-Off sponsored by Serious Eats and ScienceBlogs.  You can see all the pies here.