Dutch Apricot Pie

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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
• 2/3 cup flour
• 1/2 cup sugar
• 1/2 cup pecans, chopped
• 1/4 cup butter, melted

Recipe

• 1 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.
• 2 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.
• 3 cool on wire rack.