Dutch Apricot Pie - cooking recipe

Ingredients
    pastry dough, for single crust (9-inch)
    3/4 cup sugar
    2 tablespoons quick-cooking tapioca
    4 cups sliced fresh apricots (about 16)
    1 tablespoon lemon juice
    TOPPING
    2/3 cup flour
    1/2 cup sugar
    1/2 cup pecans, chopped
    1/4 cup butter, melted
Preparation
    Combine sugar and tapioca, mix well. Add apricots and lemon juice. Toss to coat. Let stand for 15 minutes. Line a 9-inch pie plate with pastry. Trim pastry to 1/2-inch beyond edge of plate. Flute edges. Pour filling into crust.
    In a smal bowl, combine flour, sugar and pecans. Stir in butter. Sprinkle over filling. Cover edges loosely with foil. Bake at 350F for 15 minutes. Remove foil. Bake 25-30 minutes longer or until crust is golden brown and fillling is bubbly.
    Cool on wire rack.

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