Fresh strawberries and apricots are flavored with nutmeg syrup inside a graham cracker crust. A dollop of freshly whipped cream makes this dessert heavenly.

Strawberry Apricot Pie

6 cups fresh strawberries, cleaned, hulled and sliced
8 fresh apricots, peeled, pitted and sliced
1 tablespoon lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 (9-inch) prepared graham cracker pie crust
1 cup whipping cream
1/4 cup powdered sugar

1. Preheat oven to 400°F (205°C).
2. Combine strawberries, apricots and lemon juice in a medium bowl; set aside.
3. In another bowl, combine sugar, cornstarch and nutmeg; mix into fruit mixture. Place fruit mixture into pie crust (or graham cracker tart shells). Place on a baking sheet; bake 40 to 45 minutes or until fruit is tender. Cool on a wire rack. Refrigerate when cool.
4. To serve, whip cream and powdered sugar until soft peaks form. Dollop whipped cream on pie.

Makes 8 servings.