Aunt Bert's Dutch Apricot Pie
(Submitted by Vivian Good, Clare, MI)

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3/4 cup sugar
2 Tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about l6)
1 Tablespoon lemon juice

Pastry for a single pie crust

Topping 2/3 cup all-purpose flour
1/2 cup sugar
1/2 cup chopped pecans (toasted)
1/4 cup butter or margarine melted

 

In a bowl combine sugar and tapioca mix well.
Add apricots and lemon juice toss to coat
Let it stand for 15 minutes
Line 9" pie plate with pastry (put foil on pastry edge)
Pour into pie shell.

Bake at 350 degrees for 15 minutes. Remove foil and bake an additional 25-30 minutes.

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