- 4 cups sliced fresh Idaho apricots
- 1 cup sugar
- 1/3 cup all-purpose Idaho flour
- pinch ground nutmeg
- 1 TBSP lemon juice
- 1 batch of pastry dough for 9-inch double crust
- 1 TBSP local milk
- additional sugar
In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice and mix well.
Line a 9-inch pie plate with bottom crust. Add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar.
Cover edges of pastry loosely with foil. Bake at 375 degrees for 45-55 minutes or until golden brown.