Contributed by (Recipe adapted from “Taste of Home” at www.tasteofhome.com)

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Ingredients

2 Tbs quick-cooking Tapioca
1/2 C Sugar
4 C sliced fresh Apricots (about 16)
1 Tbs Lemon juice
Pastry for single-crust pie (9 inches)

Topping:
2/3 C Flour
1/3 C Sugar
1/2 C chopped Pecans, toasted
1/4 C Butter, melted

Instructions

In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let
stand for 15 minutes. Line a 9-inch pie plate with pastry. Trim pastry to 1/2 inch beyond
edge of plate; flute edges. Pour filling into crust. In a small bowl, combine the flour, sugar
and pecans. Stir in butter. Sprinkle over filling. Bake at 350°F for 40-45 minutes or until
crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes
to prevent overbrowning. Cool on a wire rack. Serves 8.

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