Fresh Apricot Pie
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
YIELD: 8 servings.
"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!"
Ingredients
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4 cups sliced fresh apricots (about 1-3/4 pounds)
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1 tablespoon lemon juice
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1 cup sugar
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1/3 cup all-purpose flour
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Pinch ground nutmeg
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Pastry for double-crust pie (9 inches)
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Milk
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Additional sugar
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 slice: 396 calories, 14g fat (6g saturated fat), 10mg cholesterol, 201mg sodium, 64g carbohydrate (34g sugars, 2g fiber), 4g protein.
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