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1 can (1 lb, 13 ozs) apricot halves, drained
1 unbaked 9-inch pie shell
1 tablespoon fresh or bottled lemon juice
1/2 cup flour
3/4 cup sugar
1/2 teaspoon nutmeg
1/2 stick ( 1/4 cup) butter or margarine
1/4 cup finely chopped nuts

Arrange the drained apricots in the pastry-lined pie pan. Sprinkle lemon juice over apricots.

Combine flour, sugar, nutmeg, and butter and mix until crumbly; spread over apricots.

Bake in a hot oven (400F) 40 minutes. Sprinkle with nuts. Serve warm or cold. Yield: 6 to 8 servings.