Serves: 6-8 helpings
Bake Time: 45 minutes
Ingredients
¾ cup sugar
2 tbsp quick cook tapioca
1 tbsp lemon juice
4 cups fresh apricots
Pastry for single-crust pie (9")
Topping
2/3 cup all-purpose flour
½ cup sugar
½ cup chopped pecans, toasted
1/4 butter or margarine, melted
Directions
In a bowl, combine sugar and tapioca; mix well. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9" pie plate with pastry. Trim pastry to ½ in. beyond edge of plate; flute edges. Pour filling into crust.
In a small bowl, combine flour, sugar and pecans. Stir in butter. Sprinkle over filling. Cover edges loosely with foil. Bake at 350 degrees for 15 minutes. Remove foil; bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in refrigerator.
