Served warm from the oven with a big scoop of vanilla ice cream, there are few indulgences that warm your heart quite like pie. This easy apricot pie recipe fits the bill perfectly. It uses fresh summer apricots, and is simple enough to let this wonderful fruit really shine.

Don’t have apricots? This apricot pie recipe tastes equally good with peaches.

Ingredients:

1 tbsp. fresh lemon juice
4 C. fresh apricots, pitted and sliced
3/4 C. light brown sugar, packed
1/4 C. sugar
2 tbsp. quick cooking tapioca (or 3 tbsp. cornstarch)
1/4 tsp. salt
2 prepared pie crusts
2 tbsp. butter or margarine
Heavy duty aluminum foil

Instructions: In a large mixing bowl, stir together the apricots and lemon juice. In another smaller bowl, stir together the sugars, tapioca or cornstarch, and salt.

Sprinkle mixture over apricots, stirring well to mix. Let sit 15 minutes.

Preheat the oven to 350 degrees F.

Fit a pie crust into a 9-inch pie plate. Add filling. Dot filling with butter. Top with a top crust. Trim and flute edges.

Cut slits in the top to as air vents.

Bake for one hour, until golden. If crust starts to brown too much during cooking, cover crust with foil.

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