Directions:
- 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. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.92 Kcal (2315 kJ) | ||
| Calories from fat | 217.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.21g | 37% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 119.13mg | 5% | |
| Potassium | 295.06mg | 6% | |
| Total Carbs | 78.21g | 26% | |
| Sugars | 30.19g | 121% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 6.51g | 13% | |
| Vitamin C | 9.1mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 26.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 257.34 Kcal (1077 kJ) | ||
| Calories from fat | 101.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.27g | 37% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 5% | |
| Sodium | 55.45mg | 5% | |
| Potassium | 137.33mg | 6% | |
| Total Carbs | 36.4g | 26% | |
| Sugars | 14.05g | 121% | |
| Dietary Fiber | 1.74g | 15% | |
| Protein | 3.03g | 13% | |
| Vitamin C | 4.3mg | 15% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.1mg | 3% | |
* 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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