DUTCH APRICOT PIE WITH CRUMB TOPPING
You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?
Provided by Debber
Categories Tarts
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
- Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
- Pour filling into crust; set aside.
- Prepare topping: combine flour, sugar and nuts; stir in melted butter.
- Sprinkle topping over filling.
- Cover edges loosely with strips of foil (prevents burning).
- Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
- Cool on wire rack; serve warm.
- Store leftovers (hhahaha) in the fridge.
Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8
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