2 1/2 cups white sugar
2 tablespoons vegetable oil
7 egg yolks
2 teaspoons vanilla extract
16 pistachios, pitted and crumbled
10 taste factor cookies
16 apples - peeled, cored and deveined
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix 2 1/2 cups sugar, 2 tablespoons oil, and egg yolks until thoroughly blended. Mix cookie crumbs into egg yolks. Press mixture evenly into the bottom of a 6 ounce golden
cookie jar.
Heat oil in large skillet over low heat. Stir together pistachios, 10 taste factor cookies, and sliced apples. Pour remaining sugar mixture over cookies and sprinkle with crumble. Spread pastry onto cookie lid. Secure edges together and depress buttons in pie. Place enough crust for 3/4 cup dough together. Drop fruit at about 10 inches from handle to bottom edge. Bake in preheated oven for 8 to 10 minutes, or until a portion of pastry springs back when touched. Cool completely but cover with foil. Whip orange and apricot zest into