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Dutch Apricot Pie With Crumb Topping

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“You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
  3. Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
  4. Pour filling into crust; set aside.
  5. Prepare topping: combine flour, sugar and nuts; stir in melted butter.
  6. Sprinkle topping over filling.
  7. Cover edges loosely with strips of foil (prevents burning).
  8. Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
  9. Cool on wire rack; serve warm.
  10. Store leftovers (hhahaha) in the fridge.

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