APRICOT PIE
Posted for the Zaar World Tour 2006-Canada. From the "Best of International Cooking" cookbook. I haven't had the opportunity to try this pie yet. Note: If fresh or frozen apricots are not available, one (29 oz.) can apricot halves in heavy syrup, drained, can be used. If using canned apricots, omit granulated sugar.
Provided by Bayhill
Categories Pie
Time 1h25m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
- Peel and halve fresh apricots. Spread apricot halves over nut mixture. Sprinkle sugar over apricots. Cut top crust into strips; arrange in a lattice pattern over filling. Brush top pastry with egg yolk. Bake 30 minutes.
Nutrition Facts : Calories 3002.9, Fat 164.7, SaturatedFat 36.9, Cholesterol 188.8, Sodium 2182.7, Carbohydrate 350.7, Fiber 29, Sugar 145.3, Protein 44
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