Fresh Apricot Pie

Ingredients

• 1.8 pounds apricots fresh sliced
• 1 tablespoon juice of lemon 
• 1 cup sugar 
• 0.3 cup flour all-purpose
• 1 pinch nutmeg 
• 1 serving dough for double-crust pie (9 inches
• 1 serving milk 
• 1 serving p of sugar 

Equipment

• bowl
• oven
• wire rack
• aluminum foil

Directions

1. Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice.
2. Combine sugar, flour and nutmeg.
3. Add to apricots, toss gently to coat.
4. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate.
5. Add filling.
6. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges.
7. Brush with milk and sprinkle with additional sugar.
8. Cover edges of pastry loosely with foil.
9. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.