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Apricot Macaroon Pie's picture
  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3261 Calories from Fat 219

% Daily Value*

Total Fat 110 g168.5%

Saturated Fat 55.9 g279.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 796.7 mg33.2%

Total Carbohydrates 562 g187.5%

Dietary Fiber 45.8 g183.1%

Sugars 313.1 g

Protein 32 g64.3%

Vitamin A 17.2% Vitamin C 44.4%

Calcium 73.4% Iron 98.1%

*Based on a 2000 Calorie diet

Apricot Macaroon Pie Recipe