Mandarin-Apricot Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Guaranteed to brighten any meal with festive color and tasty flavor blend


  • 2 tblsp. butter or margarine
  • 2 c. flaked coconut
  • 1 (11 oz.) can mandarin oranges, drained
  • 2 c. apricot nectar
  • 1 (6 oz.) pkg. lemon flavor gelatin, or 2 (3 oz.) pkgs.
  • ½ c. heavy cream, whipped


  • Spread butter evenly on bottom and sides of 9" pie pan. Pat coconut evenly in pan to make a pie shell. Bake in slow oven (300°F.) 15 to 20 minutes, or until coconut is delicately toasted. Cool.
  • Meanwhile, measure syrup drained from mandarins. Add it to apricot nectar. Add enough water to make 3 c. Bring juices to a boil and dissolve gelatin in hot mixture. Cool; then chill until mixture starts to thicken. Fold in mandarin segments, reserving a few for garnishing. Pour mixture into cool pie shell and refrigerate until firm.
  • To serve, garnish with reserved mandarin segments and dollops of whipped cream.