Apricots signal the start of the stone-fruit season. Here they're tossed with a squeeze of lemon and a pinch of nutmeg, which highlights their flavor. You can also make this easy pie recipe with nectarines or peaches.
To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months; thaw in the refrigerator for 24 hours before using. Store pie at room temperature for up to 1 day.
Equipment: 9-inch pie pan (not deep-dish)
2 1/2 fat, 1 1/2 starch, 1/2 fruit, 1/2 other carbohydrate