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623 CR Apple Strudel Macaroon Pie

Apple Strudel Macaroon Pie

Cook Time:
45 Minutes

Cook Time:
45 Minutes

Apple Strudel Macaroon Pie

INGREDIENTS

Apple Strudel Macaroon Pie

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. cinnamon

GLAZE

  • 1/2 C. powdered sugar
  • 1/8 tsp. cinnamon
  • 2 tsps. apple juice or cider

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.