DUTCH APRICOT PIE

Dutch Apricot Pie image

I freeze several bagfuls of apricots when they are in season, thinking of this pie all the while. At holiday time, there's nothing like a luscious taste of summer. The crunchy pecans in the topping make this dessert extra special.

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 431 calories, Fat 18g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 159mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.