Recipe: Apricot crumb pie

Servings: 8

Note: From a May 28, 1992 story by Russ Parsons. It’s best to use ripe apricots for this pie; you can even use the very soft ones that would be too mushy for other uses. If your apricots are not ripe (if you can’t pull the apricots apart with your hands, but need a knife to cut them, they aren’t very ripe), you may need to increase the sugar in the recipe.

1/2 cup butter, softened

3/4 cup brown sugar, packed

3/4 cup flour

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

2 pounds ripe apricots

1 unbaked 9-inch pie shell

1. Combine butter, brown sugar, flour, nutmeg and salt. Mix until crumbly.

2. Break apricots in half with hands and remove pits. Place apricots, skin side down, in pie shell. Cover with butter mixture.

3. Bake on bottom shelf of 400-degree oven 15 minutes. Reduce heat to 350 degrees and bake 30 minutes more or until golden brown. Makes 8 servings.

Each serving contains about: 448 calories; 270 mg sodium; 31 mg cholesterol; 25 grams fat; 53 grams carbohydrates; 5 grams protein; 0.77 gram fiber.