Deborah Madison's Apricot Fold-Over Pie

Deborah Madison's Apricot Fold-Over Pie
15 Ingredients
  • Chilled Pastry for Pies or Galettes (recipe follows)
  • 8 to 10 cups pitted and quartered apricots (about 2 1/5 pounds)
  • 1/3 to 2/3 cup organic sugar, plus extra for the crust
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander or freshly grated nutmeg
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 tablespoon organic sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1 egg yolk
  • 1/2 teaspoon vinegar
  • 5 to 6 tablespoons ice water
Nutrition
279
14% daily value
12 servings
                                       
                                           
     

Fat

22% 14

Saturated

43% 9

Trans

- 1

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

12% 36

Carbs (net)

- 33

Fiber

12% 3

Sugars

- 17

Sugars, added

- 9

Protein

8% 4

Cholesterol

16% 48

Sodium

4% 101

Calcium

2% 22

Magnesium

4% 19

Potassium

6% 261

Iron

8% 1

Zinc

4% 0

Phosphorus

9% 63

Vitamin A

22% 197

Vitamin C

9% 8

Thiamin (B1)

15% 0

Riboflavin (B2)

11% 0

Niacin (B3)

11% 2

Vitamin B6

5% 0

Folate equivalent (total)

16% 62

Folate (food)

- 16

Folic acid

- 27

Vitamin B12

2% 0

Vitamin D

2% 0

Vitamin E

8% 1

Vitamin K

3% 4
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