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Macaroon Pie

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Ingredients
For pastry
  Flour 1 2⁄3 Cup (26.67 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Oranges 2 , grated peel
  Egg 1 , lightly beaten
  Butter 1⁄4 Pound (1 Cube)
For filling
  Eggs 2 , lightly beaten
  Sugar 1 Cup (16 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Angel flake coconut 2 Cup (32 tbs)
  Orange juice 1⁄2 Cup (8 tbs)
  Melted butter 1⁄4 Cup (4 tbs)
  Coconut syrup/Apricot jam 1⁄4 Cup (4 tbs)
Directions

Pastry: Mix first 5 ingredients together; cut in butter with pastry blender until fine.
Add egg and stir with fork until blended.
Work by hand into ball.
Save 1/3 of dough.
With the 2/3, roll on waxed paper to fit 10" pie pan, but not over edge.
Bake for 8 minutes at 325 degrees.
Meantime, roll other 1/3 into ropes for lattice strip.
Filling: Beat eggs lightly; stir in sugar, flour and salt.
Add coconut, orange juice and butter.
Mix and pour into pastry.
Make lattice; trim and press into edges of pie.
Bake 40 minutes at 325 degrees, until set and brown.
Heat jam or coconut syrup and brush on while pie is warm.
Let cool.
Is best a day or more old.
Also can be made as small tarts.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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