Ingredients
"1 (9-inch) double-crust pie pastry (store-bought or homemade )",
"1/2 cup plus 1 teaspoon granulated white sugar (divided)",
"1/4 cup light brown sugar",
"1/4 cup all-purpose flour",
"1/4 teaspoon ground cinnamon",
"1/8 teaspoon ground nutmeg",
"6 cups fresh apricots (halved and pitted)",
"2 teaspoons fresh lemon juice",
"2 tablespoons unsalted butter (cut into 1/4-inch cubes)"
Instructions
Gather the ingredients.
Preheat the oven to 425 F. Line a 9-inch pie dish with pastry.
In a small bowl, whisk together 1/2 cup of the granulated sugar, the brown sugar, flour, cinnamon , and nutmeg .
Place the apricot halves in a separate large bowl and stir in the lemon juice. Add the sugar mixture to the apricots and toss gently to mix. Pour into the pastry-lined pie pan.
Evenly distribute the butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp the edges to seal. Cut slits in the top of the crust for vents.
Place the pie on a sheet pan and bake for 35 to 40 minutes, or until golden and apricot filling just begins to bubble through the vents.
Sprinkle the top of the pie with the 1 teaspoon granulated sugar as soon as it comes out of the oven. Cool completely before serving.
Prep: PT15M
Cook: PT35M
Total: PT50M
Serves: 10
