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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. 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 king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 cup chopped pecans, toasted |
1/4 cup butter, melted |
Directions:
1. 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.
2. In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling.
3. 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.
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