Name: Dutch Apricot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 cup sugar -; 2 tablespoons quick-cooking tapioca -; 4 cups sliced fresh apricots (about 16) -; 1 tablespoon lemon juice -; Pastry for single-crust pie (9 inches) -; Topping: -; 2/3 cup all-purpose flour -; 1/2 cup sugar -; 1/2 cup chopped pecans, toasted -; 1/4 cup butter, melted -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dutch Apricot Pie

1. 1 cup sugar -

2. 2 tablespoons quick-cooking tapioca -

3. 4 cups sliced fresh apricots (about 16) -

4. 1 tablespoon lemon juice -

5. Pastry for single-crust pie (9 inches) -

6. Topping: -

7. 2/3 cup all-purpose flour -

8. 1/2 cup sugar -

9. 1/2 cup chopped pecans, toasted -

10. 1/4 cup butter, melted -

How to cook deliciously - Dutch Apricot Pie

1. Stage

In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.

2. Stage

In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling.

3. Stage

Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.