1 9″ double pie crust
5 cups Apricot halves
2 teaspoons Lemon juice
3/4 cup Sugar
1/4 cup Flour
1/4 teaspoon Cinnamon
2 tablespoons Butter
Heat oven to 425. Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix. Turn into pastry-lined pie pan. Dot with butter. Cover with top crust (cut slits to vent steam); seal and flute edge. Bake at 425 for 35-40 min. pie Nutritional information: Serving size=1/6 Calories: 560 Sodium: 404 mg Fat: 27g