Ruth Reichl Apricot Pie
Ingredients
- 1 stick (1/4 pound) unsalted butter
- 3/4 cup light brown sugar (more if using underripe fruit)
- 3/4 cup all-purpose flour
- 1/2 teaspoon grated nutmeg
- 2 1/2 to 3 pounds apricots, peeled, halved, and pitted
- 1 prepared piecrust
Details
- Servings: 8
- Diet: Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- american
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