Ingredients
1 cup sugar2 tablespoons quick-cooking tapioca4 cups sliced fresh apricots (about 16)1 tablespoon lemon juicePastry for single-crust pie (9 inches)TOPPING:2/3 cup all-purpose flour1/2 cup sugar1/2 cup chopped pecans, toasted1/4 cup butter, melted
Preparation
In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling.
Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.
