Dutch Apricot Pie With Crumb Topping

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

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
• 2/3 cup flour
• 1/2 cup sugar
• 1/2 cup chopped pecans, lightly toasted
• 1/4 cup butter, melted

Recipe

• 1 preheat oven to 350.
• 2 combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
• 3 line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
• 4 pour filling into crust; set aside.
• 5 prepare topping: combine flour, sugar and nuts; stir in melted butter.
• 6 sprinkle topping over filling.
• 7 cover edges loosely with strips of foil (prevents burning).
• 8 bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
• 9 cool on wire rack; serve warm.
• 10 store leftovers (hhahaha) in the fridge.