Fresh Apricot Pie

Name: Fresh Apricot Pie
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

8 ingredients

3 steps

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

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.
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

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.