DUTCH APRICOT PIE

Dutch Apricot Pie image

Provided by Chef mariajane

Categories Pie

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 9

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

Steps:

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.
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.
Cool on wire rack.

Nutrition Facts : Calories 313.4, Fat 11.1, SaturatedFat 4.1, Cholesterol 15.2, Sodium 73.5, Carbohydrate 53.7, Fiber 2.6, Sugar 42.1, Protein 2.9