Almond-Apricot Galette

Ingredients:

•	1 Pillsbury® refrigerated pie crust (from 15-oz box), 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 tsp. ground ginger
•	1 tablespoon cornstarch
•	2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
•	2 teaspoons sugar

Directions:

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	n 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.
	Bake-Off is a registered trademark of General Mills ©2010
	Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
	Eggland's Best is a registered trademark of Eggland's Best, Inc.
	®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.