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