Method

• 1.
  For the pastry, place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy. Add the eggs, flour and a pinch of salt flakes, and mix to form a dough. Transfer mixture to a clean, lightly floured work surface and knead until combined and smooth. Halve the mixture and shape into two discs. Enclose in plastic wrap and refrigerate for 1 hour.
• 2.
  For the almond butter, place the butter, sugar and vanilla seeds in the bowl of a stand mixer fitted with the paddle attachment and beat until pale and creamy. Add the eggs, 1 at a time, making sure each egg is well combined before adding the next. Turn the mixer to the lowest speed, add the dry ingredients and mix until combined. Set aside until ready to use.
• 3.
  Preheat oven to 200°C. Grease a 20cm round enamel pie dish. Remove 1 piece of pastry from fridge and leave to stand until soft enough to roll. Roll pastry out between 2 sheets of baking paper to about 3-4mm thick. Line the base and side of the dish with the pastry; leave some dough overhanging the side. If pastry gets too soft, place in the freezer for 8-10 minutes to firm up.
• 4.
  Arrange apricot evenly on the pastry then fill the pie with the almond butter, making sure you spoon it into the gaps of the apricots, until it’s 1cm short of the top. Roll out the remaining pastry, lay over the top of the pie, then trim the edges. Pinch and crimp edges to seal. Place the lightly beaten egg and milk in a small bowl and stir to combine. Brush the top of the pie with the egg wash and place a hole in the centre to release steam while cooking. Scatter with demerara sugar. Refrigerate for 1 hour before baking. If time permits, leave overnight in refrigerator.
• 5.
  Bake for 30 minutes or until pastry begins to go golden around the edges. Reduce temperature to 180°C, rotate pie and bake for a further 30 minutes or until pastry is deep golden and cooked through. Remove from oven and stand for 15 minutes before slicing and serving with creme fraiche. Alternatively, leave to cool completely, then serve as desired.