Apricot Pie

1. Preheat oven to 400ºF. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.

2. Peel and halve fresh apricots. Spread apricot halves over nut mixture. Sprinkle sugar over apricots. Cut top crust into strips; arrange in a lattice pattern over filling. Brush top pastry with egg yolk. Bake 30 minutes.

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Nutrient	Quantity
Total fats	108.6435 g
Protein	14.0515 g
Carbohydrates	81.0538 g
Energy	1315.1859 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.8463 g
Water	490.7902 g
Aspartic acid	1.6878 g
Calcium, Ca	121.1971 mg
Lutein + zeaxanthin	589.6777 g
Fiber, total dietary	17.1319 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	4977.2664 g
Niacin	2.7257 mg
Vitamin A, RAE	500.2192 g
Arginine	0.3909 g
Riboflavin	0.2712 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.1234 g
Glutamic acid	1.047 g
Sodium, Na	483.2959 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6193 g
Total lipid (fat)	108.6435 g
Manganese, Mn	0.3587 mg
Fructose	4.2757 g
Proline	0.5679 g
Fatty acids, total saturated 16:0	7.9024 g
Fatty acids, total saturated 8:0	0.0015 g
Sucrose	26.6378 g
Choline, total	152.5341 mg
Sugars, total	55.0072 g
Serine	0.6019 g
Fatty acids, total saturated 10:0	0.0015 g
Fatty acids, total saturated 18:0	2.2038 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	0.3044 mg
Selenium, Se	9.9736 g
Ash	5.9676 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	59.0594 g
Pantothenic acid	1.5969 mg
Phenylalanine	0.3517 g
Copper, Cu	0.3669 mg
Betaine	0.153 mg
Thiamin	0.166 mg
Retinol	63.07 g
Methionine	0.0915 g
Iron, Fe	3.6761 mg
Carbohydrate, by difference	81.0538 g
Phosphorus, P	170.6264 mg
Folate, total	65.6434 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	0.4505 g
Cholesterol	189.65 mg
Valine	0.3745 g
Fatty acids, total saturated 18:2 undifferentiated	27.9836 g
Glycine	0.2644 g
Carotene, alpha	92.6427 g
Glucose (dextrose)	10.7808 g
Fatty acids, total saturated 14:0	0.0177 g
Zinc, Zn	1.2982 mg
Isoleucine	0.3332 g
Maltose	0.2841 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.0015 g
Fatty acids, total polyunsaturated	30.9256 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	0.5871 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	8981.3394 IU
Folate, DFE	65.6434 g
Tryptophan	0.0981 g
Vitamin C, total ascorbic acid	45.3593 mg
Phytosterols	322.812 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Lactose	0.0119 g
Tyrosine	0.2468 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	24.2543 g
Fatty acids, total saturated	10.6806 g
Histidine	0.1932 g
Fatty acids, total monounsaturated	59.7622 g
Threonine	0.33 g
Folate, food	65.6434 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	477.3466 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	33.0697 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	46.2093 mg
Lysine	0.6469 g
Potassium, K	1193.3356 mg
Cystine	0.0585 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.5 cup	159.9	30.004	2.496
Egg yolk	1	54.74	0.6103	4.5118
Almond	0.33 cup	642.3733	0	72.6667
walnut	2 tablespoons	240.448	0	27.2
breadcrumb	2 tablespoons	0	0	0
double pie crust	1	0	0	0
apricot	1 lb	217.7246	50.4395	1.769