Fresh Apricot Pie Recipe

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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!"

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Fresh Apricot Pie Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 6-8 Servings

15 45 60

Ingredients

4 cups sliced fresh apricots (about 1-3/4 pounds)
1 tablespoon lemon juice
1 cup sugar
1/3 cup all-purpose flour
Pinch ground nutmeg
Pastry for double-crust pie (9 inches)
Milk
Additional sugar

Directions

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.
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.
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.

Nutritional Facts 1 serving (1 slice) equals 396 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 201 mg sodium, 64 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Fresh Apricot Pie in Taste of Home August/September 1998, p8