Brandied Apricot-Almond Slab Pie

Ingredients

For the dough

• 15 ounces (3-1/3 cups) unbleached all-purpose flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon kosher salt
• 9 ounces (1 cup plus 2 tablespoons) cold unsalted butter, cut into 18 pieces
• 1-1/2 ounces (3 tablespoons) cold vegetable shortening, cut into 3 pieces

For the filling

• 10-1/2 ounces (about 2 cups) dried apricots, coarsely chopped
• 2/3 cup granulated sugar
• 2/3 cup dry white wine
• 1/3 cup orange juice
• 12 ounces fresh apricots (about 6 small), pitted and sliced
• 1-1/4 teaspoons fresh lemon juice
• 3-1/2 ounces (1 cup) sliced almonds, toasted
• 1-1/2 tablespoons brandy
• 1/4 teaspoon pure almond extract

For assembly

• 1 large egg yolk
• 2 ounces (1/2 cup) confectioners’ sugar, sifted
• 1-1/2 tablespoons heavy cream or whole milk
• 1/2 teaspoon pure vanilla extract

Preparation

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