Apple Strudel Macaroon Pie
Prep Time: 25 min
Cook Time: 45 Min
Serves N/A
Difficulty Moderate
Ingredients
- Classic Crisco® Pie Crust | Crisco – Double-Crust
- 2 C. peeled, cored, diced Granny Smith apples (about 3/4 pound or 2 medium)
- 1 C. firmly packed light brown sugar
- 1/2 C. crumbled soft coconut macaroon cookies
- 1/2 C. raisins
- 1/4 C. apple juice or cider
- 1/4 C. chopped walnuts
- 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
GLAZE
- 1/2 C. powdered sugar
- 1/8 tsp. Spice Islands® Ground Saigon Cinnamon
- 2 tsp. apple juice or cider
Directions
- PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 400ºF.
- COMBINE apples, brown sugar, crumbled cookies, raisins, apple juice, nuts and cinnamon in large bowl. Mix well. Spoon into unbaked pie crust. Moisten pastry edge with water.
- ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
- BAKE 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent over browning. To make glaze: Combine powdered sugar and cinnamon. Add apple juice. Mix well. Spoon over top of hot pie. Cool until barely warm or to room temperature before serving.
