5 cups Apricots (I freeze apricots when they are in season with a little sugar and fruit fresh in a zip-lock bag. When making a pie partially thaw, drain and rinse them.)
1 cup sugar
1/3 cup flour
dash of cinnamon
1 tsp lemon juice
Mix together and pour into prepared crust. Put top crust on, cut slits, wash with milk or cream and sprinkle with sugar. Put foil around the edge and cook on lower shelf of oven 425 deg for 25 minutes. Then take the foil off and cook another 15-20 minutes.
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