5 cups coarsely chopped pitted apricots 1 teaspoon lemon juice 1 cup sugar 1/4 cup flour 1/4 teaspoon cinnamon Pastry for 1 (9-inch) double-crust pie 2 tablespoons butter, cut in small pieces

Step 1 Mix apricots and lemon juice. Mix sugar, flour and cinnamon and stir into apricots. Pour into 9-inch pastry-lined pie plate and dot with butter. Cover with top crust, seal, flute and cut 4 to 6 slits. Cover edges with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Step 2 Bake at 425 degrees until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

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