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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a nice change of pace from the more traditional fruit and berry pies, says Ruth Peterson of Jenison, Michigan. Apricots are very nutritious and delicious! Ingredients:
4 cups sliced fresh apricots (about 1-3/4 pounds) |
1 tablespoon lemon juice |
1 cup sugar |
1/3 cup king arthur unbleached all-purpose flour |
pinch ground nutmeg |
pastry for double-crust pie (9 inches) |
milk |
additional sugar |
Directions:
1. Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat.
2. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar.
3. Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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