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Ingredientes
- 5 c. coarsely-minced pitted apricots
- 1 tsp lemon juice
- 1 c. sugar
- 1/4 c. flour
- 1/4 tsp cinnamon Pastry for 9" double-crust pie
- 2 Tbsp. butter cut small pcs
Direcciones
- Mix apricots and lemon juice. Mix sugar, flour and cinnamon and stir into apricots. Pour into 9-inch pastry-lined pie plate and dot with butter.
- Cover with top crust, seal, flute and cut 4 to 6 slits. Cover edges with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 min of baking.
- Bake at 425 degrees till crust is brown and juice begins to bubble through slits in crust, 35 to 45 min.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 8 servings | |
| Calories 137 | |
| Calories from Fat 26 | 19% |
| Total Fat 2.92g | 4% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 21mg | 1% |
| Potassium 6mg | 0% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 0.1g | 0% |
| Sugars 25.01g | 17% |
| Protein 0.44g | 1% |
