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Apricot Macaroon Pie

Canadian.kitchen's picture
Ingredients
  Double crust pie pastry 1
  Sugar 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Pitted apricots 3⁄4 Pound, sliced (3 1/2 cups, fresh)
  Grated lemon rind/1 teaspoon grated orange rind 1⁄2 Teaspoon
  Broken crisp macaroons 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
Directions

Prepare pastry and roll out bottom crust to fit a deep 9-inch pie plate.
Sprinkle a mixture of the sugar and flour over apricots and toss.
Add lemon rind and toss.
Strew macaroon crumbs in bottom of pie shell.
Add half the apricot mixture, then remaining macaroons and remaining apricots.
Sprinkle with lemon juice.
Cover with rolled-out top pastry.
Seal edges and trim.
Prick top of pie and bake at 450F for 20 minutes.
Reduce heat and bake 25 minutes or until apricots are tender.
Cool before cutting.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Ingredient: 
Apricot

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