5 cups sliced apricots
1 cup sugar
1/4 cup flour
1/4 tsp cinnamon
Double pie crust, 9 inches


1. Mix all filling ingredients together. 
2. Center one pie crust in the pie pan. Pour filling into the pan, and gently cover with second pie crust. 
3. Trim the edges of the crust with a knife, if needed. Use a fork or your fingers to crimp the edges of the dough, and cut a few small slits in the top crust to allow the steam to vent. Dot top with butter and sprinkle with a bit of extra sugar, if desired.
4. Bake at 425 for 35-40 minutes, until filling is bubbling and crust is lightly browned.
5. Cool before eating!


You can also cut dough with a 3-inch biscuit cutter, and do the same process as above in a muffin pan. Perfect for dinner parties!