Apricot Pie Filling

Standard

3 cups pitted fresh apricots, cut into bite size pieces

1 cup sugar

1/4 cup flour

1/4 tsp. cinnamon (+ dash of nutmeg optional)

pat of butter

Mix all together and place in uncooked pie shell. Cover with another layer of pie crust and bake in a 425 degree F. oven on a middle rack, for 35-45 minutes or until crust is brown and center is bubbling. Let cool.

This filling can be made ahead of time and placed in a large plastic bag then kept in the freezer until ready to bake. Allow to thaw at room temperature until it will pour out easily (but not all the way thawed) or can even be microwaved in a bowl to thaw and warm it up before placing in pie shell to bake.

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