Ingredients
2.5 cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water (or as needed)
1 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
5 cups fresh apricots (pitted and quartered)
1 teaspoon lemon juice
1 teaspoon sugar for sprinkling (or as desired)
Directions
Step 1
Preheat the oven to 220°C (425°F).
Step 2
For the dough: In a bowl, combine flour and salt. Use a pastry cutter to cut in the shortening until the mixture is crumbly. Then, mix in water, 1 tablespoon at a time, using a fork, until the dough just holds together. Divide the dough in half and form each half into a ball.
Step 3
Roll out each ball on a floured surface into a crust large enough for a 9-inch pie dish with an inch or so to spare. Carefully lift one crust, fold it into quarters, position it into the pie dish, and unfold to fit. Set the second crust aside.
Step 4
For the filling: In a large bowl, thoroughly combine 1 cup of sugar, flour, and cinnamon. Stir in the apricots and lemon juice. Spoon the filling over the bottom crust, then top with the remaining crust. Crimp the edges of the crust together with a fork and cut away any excess. Cut slits into the top crust to allow steam to escape. Cover the edges with strips of aluminum foil to prevent burning.
Step 5
Bake on the center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, for 35 to 45 minutes. Remove to a rack to cool and sprinkle the top with the remaining 1 teaspoon of sugar.