Katherine's Apricot Pie

Makes enough filling for a 9" pie

7-8 cups sliced apricots, (fresh or frozen work best)
2 tsp. lemon juice
1/4 cup sugar
1/3 cup flour
1 tsp. ground cinnamon

Mix all ingredients together.
Place in uncooked pie shell.
Place 4 pats of butter on top of fruit.
Cover with pie shell or crumb topping.

Bake 15 minutes at 425 degrees.
Then reduce heat to 350 degrees and bake another 45-50 minutes, until crust is golden brown.

Any double crust recipe will work with this filling.
However, the ones that have proven best are those with more butter than shortening.