Directions:
- Preheat oven to 425 degrees. Prepare dough for a 1-crust pie, adding grated orange zest. Line pie plate with pastry. Prick pastry with fork to prevent puffing during baking. Bake in preheated oven until golden, about 12 minutes; cool.
- Meanwhile, peel oranges and section into segments. Squeeze membrane and reserve juice; you should have about 1 cup. Pour sugar over segments and let stand 1 hour. Drain liquid from segments, add to reserved juice to make 1-1/2 cups (add extra juice if necessary).
- Place juice in a double boiler with salt and cornstarch. Cook until thickened. Add vanilla. Cool to room temperature.
- Spread apricot jam on baked pie shell. Add orange segments, spreading over jam. Pour cooled sauce over orange segments. Chill at least 1 hour before serving.
- To serve: garnish with toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.67 Kcal (1627 kJ) | ||
| Calories from fat | 125.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.9g | 21% | |
|---|---|---|---|
| Sodium | 108.87mg | 5% | |
| Potassium | 207.8mg | 4% | |
| Total Carbs | 67.98g | 23% | |
| Sugars | 37.83g | 151% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 368 Kcal (1541 kJ) | ||
| Calories from fat | 118.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.16g | 21% | |
|---|---|---|---|
| Sodium | 103.08mg | 5% | |
| Potassium | 196.75mg | 4% | |
| Total Carbs | 64.36g | 23% | |
| Sugars | 35.82g | 151% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 18.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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