Dutch Apricot Pie With Crumb Topping

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
  3. Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
  4. Pour filling into crust; set aside.
  5. Prepare topping: combine flour, sugar and nuts; stir in melted butter.
  6. Sprinkle topping over filling.
  7. Cover edges loosely with strips of foil (prevents burning).
  8. Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
  9. Cool on wire rack; serve warm.
  10. Store leftovers (hhahaha) in the fridge.
Most Helpful

We loved this pie! Used Splenda and it worked well. The apricot flavor was intense and blended well with the streusel - and the toasted pecans were a great textural contrast.Will make this one again- thanks for sharing!!!

Torachef 1997 June 09, 2013

This was delicious! The fruit could have done with a bit more sugar but I suppose it depends on the sweetness of the apricots. The topping was nice and crunchy - I loved the fact it used nuts(I used walnuts). Thanks for posting this recipe!

Ginger Rose June 23, 2009