Apricot Almond Pie

This could possibly be my favorite pie ever. I've made about 5 of these this summer (and Seattle summer is very short). Try it. You just might like it.

Apricot-Almond Pie
1 pastry crust (the recipe I use is below)
3/4 cup sugar
1/3 cup flour
4 cups sliced, pitted apricots (about 1 3/4 lbs)
1/2 tsp. almond extract plus 2 T. water
1/4 cup slivered almonds, optional
Crumb Topping:
Stir together 1/2 cup flour and 1/2 cup brown sugar. Using a pastry blender or a fork, cut in 3 T. butter until mixture resembles coarse crumbs.

1. Prepare and roll out pastry and line a 9 inch pie plate with it. Prepare crumb topping and set aside.
2. In a large bowl combine sugar and flour. Add apricots and almond/water. Gently toss until coated.
3. Transfer apricot mixture to pastry-lined pie plate. Sprinkle crumb topping over the filling. Sprinkle with almonds
4. Lightly tent the pie with foil and bake at 375 for 25 minutes. Remove the foil and bake for an additional 20-25 minutes or until top is golden and bubbly. Cool on a wire rack and ENJOY!

Pastry Recipe (from Betty Crocker):
1 cup flour
1/2 tsp. salt
1/3 cup plus 1 T. shortening
2-3 T. cold water

Mix together flour and salt. Cut in shortening with a pastry blender or fork. Sprinkle with cold water, adding more (1-2 tsp. if necessary) until all flour is moistened and pastry almost leaves side of bowl. Gather into a ball and roll out on floured surface. If you have time you can refrigerate the pastry in plastic wrap for 30 minutes to make it easier to roll. Transfer to pie plate and cut off any excess.