What a great, super-EASY way to use fresh apricots! My mother is, traditionally, the pie maker, but if I keep finding recipes like this, that may change :-) The apricots I used were not overly sweet, so I should have used more sugar. Home-grown fruit is probably sweeter than store-bought and I'm guessing this recipe is for fresh-off-the-tree. The overall taste, though, is really good, especially if you prefer a little tang in your pie. I used cinnamon instead of nutmeg and I dotted the top of the fruit with about 2 Tbsp of butter before topping with the crust (used 2 whole refrigerated crusts and slitted the top one). This cooked up beautifully firm--make sure to remove foil from the edges about 10 min before end of cook time.
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