Fresh Apricot Pie

1. 1

   Preheat oven to 375u00b0. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat.

2. 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.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.