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This is my first Apricot Pie, I have made many apricot cobblers and crisps, but never a pie. While marketing yesterday I came across these beautiful apricots and knew the time was right. And this pie did not disappoint, it is delicious with sweetness and a bit of tart as apricots are known to offer.

Apricot Pie
adapted from:  The Fannie Farmer Cookbook
6 – 8 servings/pieces 

4 c apricot halves – I cut my fruit into quarters, thinking the pie will be easier to cut and serve. (2-21/2 pounds fruit).
1 c sugar
2 T tapioca
juice of 1/2 lemon
1/4 t cardamom (my addition, Fannie called for no spice in her pie)
2 T butter
double crust pie dough

Wash and cut fruit,

add sugar, tapioca, spice and lemon juice. Stir to combine.

Place bottom crust dough into pie pan, easing into pan to avoid stretching. Add fruit mixture, dot with butter.

Cover with top crust, crimp edges.

Bake 400 degrees for 10 minutes, reduce heat to 350 and bake an additional 35-40 minutes or until done in your oven.

Serve with a small scoop of vanilla ice cream.

As always thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

For more great recipes visit Moms Sunday Cafe, you might also enjoy a story or 2!