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Fresh Apricot Pie
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3/4 cup sugar
1/4 tsp. nutmeg
1/4 tsp. salt
1 tbl. flour
1 tbl. lemon juice
5 cups fresh halved apricots
1 (9 inch) pie crust
Topping:
1 tbl. butter or margarine
3 tbl. flour
1 tbl. sugar
1/4 tsp. salt
Combine sugar, nutmeg, salt and flour. Sprinkle lemon juice over apricots. Arrange apricots and dry mixture in alternate layers in an unbaked pie shell. Dot with butter. Cover with top crust of unbaked shell. Crumble topping ingredients and sprinkle over top crust. Bake in preheated 425°F oven for 10 minutes. Lower heat to 350°F and bake for 25 minutes more. Cool on wire rack.
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