Fresh Apricot Pie

Fresh Apricot Pie


  • 4 cups sliced fresh apricots
  • 1 cup granulated sugar
  • 1/3 cup all-purpose flour
  • Pinch of ground nutmeg
  • 1 tablespoon lemon juice
  • 1 (9-inch) pastry for double-crust pie
  • Milk
  • Additional sugar


  1. In a bowl, toss apricots, sugar, flour and nutmeg.
  2. Sprinkle with lemon juice; mix well.
  3. Line a 9-inch pie plate with bottom crust; add filling.
  4. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges.
  5. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil.
  6. Bake at 375 degrees F for 45 to 55 minutes or until golden brown.

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