| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Golden brown sugar; (packed) |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Whipping cream |
| 3 |
tb |
Unsalted butter; melted |
| 3/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Coarsely chopped walnuts |
| 1 1/2 |
c |
Dried apricots; (about 8 ounces), |
|
|
; cut into 1/2-inch |
|
|
; pieces |
| 1 |
c |
Dried cranberries |
| 1 |
|
Flaky Pie Crust |
|
|
Additional dried apricots; dried cranberries |
|
|
; and walnuts (for |
|
|
; garnish) |
INSTRUCTIONS
Position rack in center of oven and preheat to 375F. Whisk brown
sugar, eggs and vanilla extract in large bowl to blend. Whisk in
cream, melted butter, cinnamon and salt. Stir in chopped walnuts,
apricot pieces and 1 cup cranberries.
Transfer filling to prepared crust. Bake until filling is set and
crust is golden, tenting pie with foil if crust browns too quickly,
about 1 hour. Transfer pie to rack; cool pie completely. (Can be
prepared 1 day ahead. Cover pie and store at room temperature.)
Garnish pie with additional dried apricots, cranberries and walnuts.
Serve pie at room temperature.
Makes 8 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 1127 Calories (kcal); 66g Total Fat; (50% calories from
fat); 20g Protein; 127g Carbohydrate; 549mg Cholesterol; 691mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 8
Fruit; 12 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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