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Ingredientes
- Â Â Pastry for a 9 inch double-crust pie
- 5 c. peeled, sliced apricots
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp grated orange zest
- 1 Tbsp. orange juice
- 1/2 c. blanched almonds, coarsely minced
- 2 Tbsp. unsalted butter or possibly margarine
Direcciones
- Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the apricots, cinnamon, nutmeg, orange zest, orange juice, and almonds. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent.
- Bake at 450 degrees for 10 min. Reduce the heat to 350 degrees F and bake 45 min more or possibly till golden.
- Sugar-Free Apricot Pear Pieone 9 inch double-crust pie
- Follow the recipe for Sugar-Free Apricot Pie, substituting 2 c. of peeled, cored, and sliced Bartlett pears for 2 c. of the apricots. Bake as directed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 939g | |
| Calories 1192 | |
| Calories from Fat 641 | 54% |
| Total Fat 74.55g | 93% |
| Saturated Fat 21.25g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 260mg | 11% |
| Potassium 2622mg | 75% |
| Total Carbs 116.65g | 31% |
| Dietary Fiber 25.1g | 84% |
| Sugars 76.36g | 51% |
| Protein 33.7g | 54% |
