Pies

Coconut Cashew Apricot Pie

coconut-cashew-apricot-pie

Cook Time: 30 Min

Yield: 8 Servings

coconut-cashew-apricot-pie

Ingredients

  • 1 Single Crust
  • 1 C. all-purpose flour
  • 3 Tbsp. firmly packed brown sugar
  • 1/2 tsp. salt
  • 3 Tbsp. butter
  • 3 Tbsp. Crisco® All-Vegetable Shortening
  • 1 1/4 C. sweetened coconut flakes
  • 1/4 C. chopped salted cashews
  • 1/4 C. finely chopped dried apricots
  • 2 Tbsp. sugar
  • 1 1/4 C. milk
  • 1 C. heavy cream
  • 4 large egg yolks
  • 1/2 C. white baking chips

Directions

  1. PREPARE pie crust dough according to recipe directions. Chill 30 minutes. Heat oven to 425°F. Roll out dough on lightly floured surface into a 12-inch circle. Transfer to 9-inch pie plate. Fold edge under. Flute dough as desired. Thoroughly pierce bottom and sides of crust with fork. Bake 10 to 12 minutes or until edges and bottom are golden brown. Cool on wire rack.
  2. REDUCE oven temperature to 350°F. Combine 1/2 C. flour, brown sugar and 1/4 tsp. salt in medium bowl. Cut in butter and shortening until coarse crumbs form. Cut in 1/2 C. coconut, apricots and cashews until blended. Crumble evenly in 15 x 11 x 1-inch baking pan. Bake at 350°F for 10 to 12 minutes or until deep golden brown. Cool completely on wire rack.
  3. STIR sugar and 1/2 C. flour in medium saucepan. Whisk in milk and cream. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to low. Simmer 5 minutes, whisking constantly. Whisk egg yolks in small bowl. Whisk about 1/2 C. hot mixture into egg yolks. Return egg mixture to saucepan. Cook 1 minute, stirring constantly. Remove from heat. Stir in 3/4 C. coconut, white baking chips and 1/4 tsp. salt until blended. Pour into baked pie crust. Cool to room temperature. Chill. Sprinkle evenly with crumb topping before serving.

Coconut Cashew Apricot Pie

coconut-cashew-apricot-pie

Cook Time: 30 Min

Yield: 8 Servings

Ingredients

  • 1 Single Crust
  • 1 C. all-purpose flour
  • 3 Tbsp. firmly packed brown sugar
  • 1/2 tsp. salt
  • 3 Tbsp. butter
  • 3 Tbsp. Crisco® All-Vegetable Shortening
  • 1 1/4 C. sweetened coconut flakes
  • 1/4 C. chopped salted cashews
  • 1/4 C. finely chopped dried apricots
  • 2 Tbsp. sugar
  • 1 1/4 C. milk
  • 1 C. heavy cream
  • 4 large egg yolks
  • 1/2 C. white baking chips

Directions

  1. PREPARE pie crust dough according to recipe directions. Chill 30 minutes. Heat oven to 425°F. Roll out dough on lightly floured surface into a 12-inch circle. Transfer to 9-inch pie plate. Fold edge under. Flute dough as desired. Thoroughly pierce bottom and sides of crust with fork. Bake 10 to 12 minutes or until edges and bottom are golden brown. Cool on wire rack.
  2. REDUCE oven temperature to 350°F. Combine 1/2 C. flour, brown sugar and 1/4 tsp. salt in medium bowl. Cut in butter and shortening until coarse crumbs form. Cut in 1/2 C. coconut, apricots and cashews until blended. Crumble evenly in 15 x 11 x 1-inch baking pan. Bake at 350°F for 10 to 12 minutes or until deep golden brown. Cool completely on wire rack.
  3. STIR sugar and 1/2 C. flour in medium saucepan. Whisk in milk and cream. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to low. Simmer 5 minutes, whisking constantly. Whisk egg yolks in small bowl. Whisk about 1/2 C. hot mixture into egg yolks. Return egg mixture to saucepan. Cook 1 minute, stirring constantly. Remove from heat. Stir in 3/4 C. coconut, white baking chips and 1/4 tsp. salt until blended. Pour into baked pie crust. Cool to room temperature. Chill. Sprinkle evenly with crumb topping before serving.

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