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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is a delicious way to use apricots if you are lucky enough to have a tree in your yard. Original recipe is from an old church cookbook. Ingredients:
3 1/2 cups pitted unpeeled apricots (about 20-24 apricots) |
3/4 cup sugar |
2 tablespoons tapioca |
1 tablespoon lemon juice |
3/4 teaspoon orange zest |
1 pinch cinnamon |
1 tablespoon butter or 1 tablespoon margarine |
1 pie crust 9 inch pie shell (your own or store bought) |
Directions:
1. In a large bowl mix together all ingredients, except for pie crust.
2. Roll out bottom crust and place in 9-inch pie pan.
3. Pour filling into pie pan.
4. Dot with butter and top with top crust.
5. Crimp edges and cut x in top for steam.
6. Bake for 40-50 minutes at 400-degrees F or until done.
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