Dutch Apricot Pie With Crumb Topping

Ingredients

• 3/4 cup sugar
• 2 tablespoons quick-cooking tapioca
• 4 cups sliced fresh apricots (about 16)
• 1 tablespoon lemon juice
• 1 (9 inch)  pastry for single-crust pie

Topping

• 2/3 cup flour
• 1/2 cup sugar
• 1/2 cup chopped pecan, lightly toasted
• 1/4 cup butter, melted

Directions

1. 1

   Preheat oven to 350.

2. 2

   Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).

3. 3

   Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.

4. 4

   Pour filling into crust; set aside.

5. 5

   Prepare topping: combine flour, sugar and nuts; stir in melted butter.

6. 6

   Sprinkle topping over filling.

7. 7

   Cover edges loosely with strips of foil (prevents burning).

8. 8

   Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).

9. 9

   Cool on wire rack; serve warm.

10. 10

    Store leftovers (hhahaha) in the fridge.