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. :)
prep time
20 Min
cook time
30 Min
method
---
yield
8 serving(s)
Ingredients
- 3/4 cup sugar
- 2 tablespoons quick-cooking tapioca
- 4 cups apricots (sliced fresh, about 16)
- 1 tablespoon lemon juice
- 1 - unbaked pie shell (9 inch, single crust pie)
- 2 teaspoons all purpose flour, to coat bottom of crust
- 2/3 cup all purpose flour (for topping)
- 1/2 cup sugar
- 1/2 cup chopped pecans (lightly toasted)
- 1/4 cup melted butter
How To Make dutch apricot pie with crumb topping
-
Step 1Preheat 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.
-
Step 2Prepare 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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