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    APR: Dutch Apricot Pie


    Source of Recipe


    Joanne Hutmacher

    * Exported from MasterCook *

    Dutch Apricot Pie

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Fruits, Pies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 cup sugar
    2 tablespoons quick-cooking tapioca
    4 cups fresh apricots (about 16) -- sliced
    1 tablespoon lemon juice
    pastry for single-crust pie
    -- (9 inches)
    TOPPING:
    2/3 cup all-purpose flour
    1/2 cup sugar
    1/2 cup chopped pecans -- toasted
    1/4 cup butter -- melted

    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-inch pie plate with pastry. Trim pastry to 1/2 inch 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 F. for 15 minutes. Remove foil; bake 25 to 30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

    Source:
    "Joanne Hutmacher"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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