Plum, Apricot, and Almond Pie

Preparation:  25 min. Cooking: 35 min. Total: 60 min.
Recipe photo
  • 3/4 Cup sugar
  • 4 Tbsp all purpose flour
  • 1/4 tsp salt
  • 4 Cup fresh apricots , thickly sliced
  • 4 Cup plums , thickly sliced
  • 2 Tbsp Amaretto
  • 3 tsp fresh lemon juice
  • almond extract
  • 2 Tbsp unsalted butter , cut up
  • 1 refrigerated pie crusts
Preheat oven to 425 ℉. Combine first 3 ingredients in a bowl. Gently stir in next 5 ingredients. Pour into a buttered 9 inch square baking pan. Dot with butter. Roll pastry into a 13 inch square. Fold into quarters and unfold over fruit in baking pan. Cut vents in top. Fold and roll pastry under, inside edge of pan. Place pie on a cookie sheet. Bake 35-40 minutes, or until crust is golden and filling is bubbly in center. Cool on a wire rack.
Calories
290 Cal
Fat
9.6 g
Carbs
51 g
Protein
3.5 g
Fiber
3.3 g
Sugar
35 g
Cholesterol
7.7 mg
Sodium
220 mg


Nutrients

Fiber     3.3 g
Fat     9.6 g
Sugar     35 g
Carbs     51 g
Protein     3.5 g
Calories     290 Cal

Fats

Fat, Poly     1 g
Fat, Mono     4.5 g
Fat, Sat     3.4 g
Fat, Trans     0 g
Fat, Percent     30 %

Vitamins

Vitamin, K     8.3 mcg     6.9 %
Vitamin, A     2000 IU     65 %
Vitamin, B12     0 mcg     0.3 %
Niacin     1.6 mg     9.7 %
Riboflavin     0.1 mg     8.9 %
Vitamin, C     17 mg     19 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     5.2 %
Vitamin, E     1 mg     6.9 %
Panto, Acid     0.4 mg     7.3 %
Choline     5.1 mg     0.9 %
Thiamin     0.1 mg     12 %

Minerals

Calcium     29 mcg     2.9 %
Phosphorus     54 mg     7.7 %
Magnesium     18 mg     4.3 %
Copper     0.1 mcg     15 %
Fluoride     1.9 mcg     49 %
Zinc     0.4 mg     3.3 %
Cholesterol     7.7 mg     0.1 %
Sodium     220 mg     15 %
Selenium     6 mcg     11 %
Manganese     0.2 mg     2.8 %
Potassium     360 mg     7.7 %
Iron     1.1 mg     13 %