Spicy Apricot Pie

This is a marvelous pie, one of my all-time favorites. It can be made with pears, or apples, but it's most wonderful of all when fresh apricots are in season. Heap them up and sprinkle them with the spicy topping.

One unbaked pie shell

Spicy Apricot Filling:
8 cups fresh apricots, halved and pitted
3/4 cup light or dark brown sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Grated peel of 1 lemon
Juice of 1 lemon

Topping: 
3/4 cup flour
3/4 cup brown sugar
1/4 teaspoon allspice
1 teaspoon ginger
1/2 teaspoon cinnamon
3/4 cup butter
1 pt. heavy cream

Preheat the oven to 375 degrees.

Toss the apricot halves with the lemon juice, grated peel, and spices. Fill the unbaked pie shell. Cut together the topping ingredients, through the butter. Sprinkle the apricots with the crumbs.

Bake the pie in the preheated oven for 45 minutes, or until the apricots are tender. Serve the pie warm or cold, topped with sweetened or unsweetened whipped cream, or ice cream.

Serves 8.