Daytime Coconut Cashew Apricot Pie - WFLA News Channel 8

Daytime Coconut Cashew Apricot Pie

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Andrea Spring, owner of Sign of The Mermaid restaurant won two awards at this year's Crisco national pie championships. She won Best of Show for the professional division for her peanut butter cracker pie.
She also won for innovation with her Coconut Cashew Apricot Pie and that's what we're making.

Coconut Cashew Apricot Pie

Crust:
4 oz Crisco shortening
1/8 cup powdered sugar
1 1/4 cups all-purpose flour
1/2 egg,( beat whole egg and use half)
1 1/2 teas. ice water
1/4 teas. salt

1/4 cup salted cashews, chopped
1/4 cup dried apricots, diced small
Filling 1:
2/3 cup granulated sugar
1/3 cup flour
1 1/3 cup milk
1/3 cup heavy cream
4 egg yolks
1 1/2 cups shredded coconut
1/4 cup white chocolate chips
1/2 teas. salt
Filling 2:

Filling 3:

Toppings:
1/2 cup butter flavored Crisco
1/2 cup coconut
3/4 cup all-purpose flour
2 Tbls. brown sugar
2 Tbls. salted cashews, chopped
2 Tbls. dried apricots, diced small
Instructions:
Cut Crisco into powdered sugar and flour. Add egg, water, and salt. Form into pattie and chill for at least 4 hours. Roll out dough and place in 10" pie plate. Press cashews and apricots into bottom of pie dough. Blind bake at 400 degrees for 8 minutes and lower temperature to 325 degrees. Bake 20-30 minutes or until brown.
Mix flour and sugar. Add milk and cream. Cook, stirring until mixture becomes thick. Beat in egg yolks quickly and cook for another minute. remove from heat and mix in salt, coconut and chips. Cool slightly and pour into pie shell. Chill well.
Mix topping ingredients in frying pan over medium heat, stirring often. Cook until flour is cooked and medium brown in color. Pour onto greased aluminum foil and chill. Break into small pieces and garnish top of pie.

www.PieCouncil.org

 

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