Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 285.26 Kcal (1194 kJ) | ||
| Calories from fat | 138.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.41g | 24% | |
|---|---|---|---|
| Cholesterol | 12.2mg | 4% | |
| Sodium | 225.25mg | 9% | |
| Potassium | 244.2mg | 5% | |
| Total Carbs | 35.7g | 12% | |
| Sugars | 21.22g | 85% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 242.19 Kcal (1014 kJ) | ||
| Calories from fat | 117.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.08g | 24% | |
|---|---|---|---|
| Cholesterol | 10.36mg | 4% | |
| Sodium | 191.24mg | 9% | |
| Potassium | 207.33mg | 5% | |
| Total Carbs | 30.31g | 12% | |
| Sugars | 18.01g | 85% | |
| Dietary Fiber | 2.98g | 14% | |
| Protein | 2.69g | 6% | |
| Vitamin C | 6.2mg | 12% | |
| Iron | 0.9mg | 6% | |
| Calcium | 41.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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