Dutch Apricot Pie

1. 1

   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.

2. 2

   In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling.

3. 3

   Bake at 350u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.