Fresh Apricot Pie



  • 4 cups sliced fresh apricots
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • pinch ground nutmeg
  • 1 TBSP lemon juice
  • 1 batch of pastry dough for 9-inch double crust
  • 1 TBSP milk
  • additonal sugar


  1. In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice and mix well.
  2. 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.
  3. Cover edges of pastry loosely with foil. Bake at 375 degrees for 45-55 minutes or until golden brown.