(Cook Time: 35 minutes
Ingredients:
- 1 cup sugar
- 3 tablespoons flour
- 1/4 teaspoon nutmeg
- pastry for double crust 9-inch pie
- 3 cups fresh apricot halves
- 1 tablespoon lemon juice
- 1 tablespoon butter, cut in small pieces
Preparation:
Line a 9-inch pie pan with half of the pie crust. Combine sugar, flour, and nutmeg. Fill pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all then dot with the butter. Cover with top crust, trim and flute edges and make several small slits in top to vent. Bake at 425° for 25 to 35 minutes.
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