Dutch Apricot Pie With Crumb Topping - cooking recipe

Ingredients

3/4 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
1 (9 inch) pastry for single-crust pie
Topping
2/3 cup flour
1/2 cup sugar
1/2 cup chopped pecans, lightly toasted
1/4 cup butter, melted

Preparation

Preheat oven to 350.
Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
Pour filling into crust; set aside.
Prepare topping: combine flour, sugar and nuts; stir in melted butter.
Sprinkle topping over filling.
Cover edges loosely with strips of foil (prevents burning).
Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
Cool on wire rack; serve warm.
Store leftovers (hhahaha) in the fridge.