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.
Taste of Home
Dutch Apricot Pie
Taste of Home
Dutch Apricot Pie
Prep Time
15 min
Cook Time
40 min
Yield
8 servings
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 all-purpose flour
- 1/2 cup sugar
- 1/2 cup chopped pecans, toasted
- 1/4 cup butter, melted
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.
Nutrition Facts
1 piece: 431 calories, 18g fat (7g saturated fat), 20mg cholesterol, 159mg sodium, 65g carbohydrate (39g sugars, 3g fiber), 4g protein.