"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!"
Fresh Apricot Pie
Fresh Apricot Pie
Prep Time
15 min
Cook Time
45 min
Yield
8 servings
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.
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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