Fresh Apricot Pie

• 1 each pie shell (9 inch) double crust
• 5 cups apricot halves, canned
• 2 teaspoons lemon juice
• 3/4 cup sugar
• 1/4 cup flour, all-purpose
• 1/4 teaspoon cinnamon
• 2 tablespoons butter

1. Heat oven to 425F (220C).
2. Prepare your favorite pastry.
3. In a large bowl, combine apricots and lemon juice.
4. Add sugar, flour and cinnamon; toss lightly to mix.
5. Turn into pastry-lined pie pan.
6. Dot with butter.
7. Cover with top crust (cut slits to vent steam); seal and flute edge.
8. Bake at 425F for 35 to 40 minutes.

pie shell, apricot halves, lemon juice, sugar, flour, cinnamon, butter

Taken from recipeland.com/recipe/v/fresh-apricot-pie-32855 (may not work)