Apricot Crumb Pie
|9 inch sour cream pie crust||1|
|Cooked apricots||2 3⁄4 Cup (44 tbs) (Fresh Frozen/Dried)|
|Warmed honey||3 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Cooking liquid/Or orange juice||1⁄2 Cup (8 tbs) (From Apricots)|
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|Soft butter||2 Tablespoon|
Preheat oven to 450° F.
Arrange cooked, drained apricots in pie shell.
In a small bowl, beat eggs, add honey, salt, lemon juice, fruit liquid, and nutmeg.
Pour mixture over apricots.
Blend flour, cinnamon, and butter into crumbs.
Sprinkle over filling in pie shell and bake in preheated oven for 10 minutes.
Reduce heat to 350° F.and bake 20 to 30 minutes longer, or until set in center.