Serve up this delectable Apricot Crumble Pie for dessert tonight. This Apricot Crumble Pie includes tapioca, brown sugar and fresh apricots.
What You Need
Original recipe yields 10 servings
2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold butter or margarine, cut up
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
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Let's Make It
Heat oven to 400°F.
Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Foil Tip Pie
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 49g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.