Apricot Crumb Pie
Apricot Crumb Pie


One with tapioca, one with flour...both just called Apricot Crumb Pie!

Apricot Crumb Pie

1 (9 inch) unbaked pie shell
1 Tbsp. lemon juice
4 cup sliced, unpeeled apricots
3/4 cup light brown sugar
1/4 cup sugar
2 Tbsp. quick cooking tapioca
1/2 tsp. salt
2 Tbsp. butter
1/2 cup cookie crumbs (any kind)

Place apricots in a bowl. Sprinkle with lemon juice. In another bowl, mix
brown sugar, sugar, tapioca, and salt. Add to apricots. Let stand 15
minutes. Line pie pan with pastry. Fill with apricot mixture. Dot with
butter. Sprinkle cooked crumbs over top. Bake at 425 degrees for 45 to 50
minutes.


Apricot Crumb Pie

3/4 cup Brown sugar, packed
3/4 cup Flour
2 lb Ripe apricots
1/2 cup Butter; softened
1/2 tsp Ground nutmeg
1/4 tsp Salt
1 9" unbaked pie shell


Combine butter, brown sugar, flour, nutmeg and salt. Mix until crumbly.
Break apricots in half with hands and remove pits. Place apricots, skin
side down, in pie shell. Cover with butter mixture. Bake on bottom shelf
of 400 degree oven for l5 minutes. Reduce heat to 350 degrees and bake 30
minutes more or until golden brown.


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