| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pies | 1 | Servings | ||
INGREDIENTS
| 1 | c | Sugar |
| 1/8 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 2 1/2 | tb | Tapioca |
| Pastry For 2-Crust Pie | ||
| 3 | c | Fresh Apricots; Pitted |
| 1 | tb | Butter |
| Granulated Sugar |
INSTRUCTIONS
1. In a small bowl mix the sugar, salt, spices and tapioca. 2. Sprinkle 1 tablespoon of mixture in unbaked pie shell. 3. Fill with apricots. 4. Cover with remaining sugar mixture. Dot with butter. 5. Roll out remaining pie crust. 6. Cut in 1/2" strips with pastry wheel; arrange over fruit in lattice effect. 7. Sprinkle with sugar. 8. Bake at 400 degrees for 15 minutes; reduce heat to 375 degrees and bake at additional 30 minutes. Recipe by: DG Posted to recipelu-digest Volume 01 Number 192 by "Diane Geary" <diane@keyway.net> on Nov 3, 1997
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