| APPLE STRUDEL MACAROON PIE |
|
|
|
Makes One 9-inch Pie 8 Servings9-inch Classic CRISCO Double Crust 2 cups diced, peeled Granny Smith apples (about 3/4 pound or 2 medium) 1 cup firmly packed light brown sugar 1/2 cup crumbled soft coconut macaroon cookies 1/2 cup raisins 1/4 cup apple juice or cider 1/4 cup chopped walnut s 1/2 teaspoon cinnamon 1/2 cup confectioners' sugar 1/8 teaspoon cinnamon 2 tablespoons apple juice or cider For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 400ºF. For filling, combine apples, eggs, brown sugar, cookies, raisins, 1/4 cup apple juice, nuts and 1/2 teaspoon cinnamon in large bowl. Mix well. Spoon into unbaked pie crust. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake at 400ºF for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. For glaze, combine confectioners' sugar and 1/8 teaspoon cinnamon. Add 2 teaspoons apple juice. Mix well. Spoon over top of hot pie. Cool until barely warm or to room temperature before serving. |
