Ingredients

  • Pastry for 2-crust 9-inch pie
  • 6 cups pitted and halved Stemilt apricots
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 1/8 tsp ground all spice
  • 1 tbsp butter or margarine
  • 3 tbsp powdered sugar
  • 1 to 2 tbsp lemon juice

A summer treat with flavor you won't get from any other fruit.

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  • Yield
    8 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    American
  • In Category
    Dessert
  • Level
    Moderate

Instructions

  1. Preheat over to 400°F
  2. Toss apricots with sugar, flour, cinnamon, salt and allspice; mix well.
  3. Turn mixture into pastry-lined 9-inch pie plate. Dot with butter.
  4. Roll out and cut remaining pastry into 3/4-inch wide strips.
  5. Weave over filling into lattice top. Tuck in edges, seal and flute. .
  6. Microwave on high 10 to 12 minutes or until filling begins to bubble; rotate one-quarter turn after 5 minutes.
  7. Bake at 400°F 15 to 20 minutes or until top is golden.
  8. Mix powdered sugar and lemon juice until smooth.
  9. Brush top of pie with mixture

Nutritional Information

Per Serving

  • Calories: 337
  • Fat Content: 2.8g
  • Cholesterol Content: 4mg
  • Sodium Content: 547mg
  • Carbohydrate Content: 74.9g
  • Fiber Content: 4.5g
  • Sugar Content: 26g
  • Protein Content: 5g