Ruth Reichl Apricot Pie Recipe

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Nutrition per serving    (USDA % daily values)
CAL
413
FAT
58%
CHOL
15%
SOD
6%

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Ingredients for 8 servings

3/4 cup light brown sugar (more if using underripe fruit)

3/4 cup all-purpose flour

1/2 teaspoon grated nutmeg

1 stick (1/4 pound) unsalted butter

2 1/2 to 3 pounds apricots, peeled, halved, and pitted

1 prepared piecrust

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