Ingredients
2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) ready-to-bake pie crusts (1 crust)
1. Preheat oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
2. Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
3. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) ready-to-bake pie crusts (1 crust)
1. Preheat oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
2. Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
3. Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.