Ingredients:

• 1 pie crust (blind-baked 10 minutes)
• 2 cups of apricot compote – see description above
• 2 TBSPs sugar
• 1 cup of cinnamon crumble made from flour, butter sugar and cinnamon mixed until crumbly – I generally freeze leftover raw crumble to use when needed – that is where this one came from

Putting it all together:

- Take your blind-baked pie shell and sprinkle it with the 2 TBSPs of sugar.

- Add the compote and sprinkle it with the crumble.

- The pie(s) should bake 40 minutes with heat from above the last 10 minutes.