Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       For 9-inch two-crust pie
     2/3  cup           Sugar
     1/3  cup           All-purpose flour
     1/4  teaspoon      Ground cinnamon
   6      cups          Fresh apricot halves
   1      teaspoon      Lemon juice
   1      tablespoon    Margarine or butter

Preparation:

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in apricots and lemon juice. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.Bake about 45 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve with ice cream and Raspberry-Curran Sauce if desired.