- 4 cups sliced fresh apricots
- 1 cup granulated sugar
- 1/3 cup all-purpose
- Pinch of ground nutmeg
- 1 tablespoon lemon juice
- 9-inch pastry for
- Additional sugar
- In a bowl, toss apricots, sugar, flour and nutmeg.
- Sprinkle with lemon juice;
- 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.
with milk and sprinkle with sugar. Cover edges of pastry loosely with foil.
at 375 degrees F for 45 to 55 minutes or until golden brown.