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Apricot Pie

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“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.”
1hr 25mins
1 pie

Ingredients Nutrition

  • 1 (10 inch) unbaked double pie crusts
  • 13 cup ground almonds
  • 2 tablespoons fresh breadcrumbs
  • 2 tablespoons chopped walnuts
  • 1 lb fresh apricots or 1 lb frozen apricots
  • 12 cup granulated sugar
  • 1 egg yolk, beaten


  1. Preheat oven to 400ºF. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
  2. 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.

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