Ingredients
4 cups sliced fresh apricots (about 1-3/4 pounds)1 tablespoon lemon juice1 cup sugar1/3 cup all-purpose flourPinch ground nutmegPastry for double-crust pie (9 inches)MilkAdditional sugar
Preparation
Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat.
Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar.
Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
