Dutch Apricot Pie With Crumb Topping

• 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 pecans, lightly toasted
• 1/4 cup butter, melted

1. Preheat oven to 350.
2. Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
3. Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
4. Pour filling into crust; set aside.
5. Prepare topping: combine flour, sugar and nuts; stir in melted butter.
6. Sprinkle topping over filling.
7. Cover edges loosely with strips of foil (prevents burning).
8. Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
9. Cool on wire rack; serve warm.
10. Store leftovers (hhahaha) in the fridge.

sugar, tapioca, fresh apricots, lemon juice, pastry, topping, flour, sugar, pecans, butter

Taken from www.food.com/recipe/dutch-apricot-pie-with-crumb-topping-281917 (may not work)