- 1 can (1 lb, 13 ozs) apricot halves, drained
- 1 unbaked 9-inch pie shell
- 1 tablespoon fresh or bottled lemon juice
- 1/2 cup flour
- 3/4 cup sugar
- 1/2 teaspoon nutmeg
- 1/2 stick ( 1/4 cup) butter or margarine
- 1/4 cup finely chopped nuts
Arrange the drained apricots in the pastry-lined pie pan. Sprinkle lemon juice over apricots.
Combine flour, sugar, nutmeg, and butter and mix until crumbly; spread over apricots.
Bake in a hot oven (400F) 40 minutes. Sprinkle with nuts. Serve warm or cold. Yield: 6 to 8 servings.