DUTCH APRICOT PIE WITH CRUMB TOPPING
This was my mother's recipe. Apricot heaven! It is Pennsylvania Dutch (German) even though Mom was Welch/Irish. :)
Provided by Kathie Carr
Categories Pies
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Combine sugar and tapioca, add apricots and lemon juice. Toss to coat. Let stand for 15-20 minutes. Sprinkle 2 teaspoons of flour into bottom of pie crust to keep it from being soggy. Spread evenly over bottom of crust with your fingers. Pour filling into crust; set aside.
- 2. Prepare topping: Combine flour, sugar and nuts. Stir in melted butter. Sprinkle topping over filling. Cover edges of pie loosely with strips of foil (prevents burning). Bake for 15 minutes, remove foil. Continue baking for another 25-30 minutes (until golden brown, bubbly filling). Cool on wire rack. Serve warm. Store leftovers in the refrigerator.
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Lucianna Aragon
[email protected]This pie is a bit time-consuming to make, but it's worth it.
Almaz Kidane
[email protected]I made this pie with frozen apricots and it turned out just as good as when I used fresh apricots.
Md Rafi
[email protected]This pie is a great way to use up fresh apricots.
Oliver Campbell
[email protected]I highly recommend this pie to anyone who loves apricots.
Arkar Kyaw
[email protected]This pie is the perfect dessert for any occasion.
GAZAtremendous 268
[email protected]The filling in this pie is so flavorful. I could eat it by the spoonful.
Glen Kirby
[email protected]I love the crumb topping on this pie. It adds a nice crunchy texture.
Abdullah Safi
[email protected]I've made this pie several times and it always turns out perfect.
Wsaif Sha
[email protected]This pie is so easy to make and it tastes like it came from a bakery.
PRÍÑÇÉ FÂÍSÃL
[email protected]I made this pie for a church potluck and it was a huge success! Everyone loved it.
Kazi Adil
[email protected]This pie was a hit with my family! The crust was flaky and the filling was sweet and tart. I will definitely be making this again.