Dutch Apricot Pie With Crumb Topping |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate-how neat is THAT!? Ingredients:
3/4 cup sugar |
2 tablespoons quick-cooking tapioca |
4 cups sliced fresh apricots (about 16) |
1 tablespoon lemon juice |
1 (9 inch) pastry for single-crust pie |
2/3 cup flour |
1/2 cup sugar |
1/2 cup chopped pecans, lightly toasted |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 350.
2. Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
3. Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
4. Pour filling into crust; set aside.
5. Prepare topping: combine flour, sugar and nuts; stir in melted butter.
6. Sprinkle topping over filling.
7. Cover edges loosely with strips of foil (prevents burning).
8. Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
9. Cool on wire rack; serve warm.
10. Store leftovers (hhahaha) in the fridge.
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