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Dutch Apricot Pie
in Diana's Recipe Book
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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.
3/4 cup granulated sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
Pastry for 9-inch single-crust pie (you may use a store-bought unbaked frozen pie crust, if desired)
2/3 cup all-purpose flour
1/2 cup sugar
1/4 cup old-fashioned oats
1/2 cup chopped pecans, toasted
1/4 cup (1/2 stick/2 oz./56g) butter, melted
Preheat oven to 350 degrees F/180 degrees C.
In a small bowl, combine sugar and tapioca; mix well. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-inch pie pan with pastry. Trim pastry to 1/2 inch beyond edge of pan; flute edges. Pour filling into crust.
In a small bowl, combine the flour, sugar, oats and pecans. Stir in butter. Sprinkle over filling. Cover edges loosely with foil. Bake in preheated oven for 15 minutes. Remove foil; bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Makes 8 servings.
|Source: Taste of Home|
|Date: July 13, 2007|