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Dutch Apricot Pie

 Dutch Apricot Pie
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.
8 ServingsPrep: 15 min. + standing Bake: 40 min.


  • 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)
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup butter, melted


  • 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. Yield: 8 servings.
Nutritional Facts: 1 piece equals 431 calories,

2 of 2

Dutch Apricot Pie (continued)

Nutritional Facts: 18 g fat (7 g saturated fat), 20 mg cholesterol, 159 mg sodium, 65 g carbohydrate, 3 g fiber, 4 g protein.