Fresh Apricot Pie

• 1 – 9-inch double pie crust
• 5 cups apricot halves
• 2 tsps. lemon juice
• ¾ c. sugar 2 tbs. Flour
• ¼ tsp. Cinnamon ¼ c. tapioca
• ¼ tsp. Almond extract 1 tbsps. Butter
• 2 tbs. Toasted slivered almonds ½ tsp to ¾ tsp extra fine sugar

Heat oven to 425 degrees F. Prepare your favorite pastry. In a large bowl, combine apricots and lemon juice. Add sugar, flour and cinnamon; toss lightly to mix. Turn into pastry-lined pie pan. Dot with butter. Top with slivered almonds. Cover with top crust (cut slits to vent steam); seal and flute edge. Sprinkle top with extra fine sugar. Bake at 425 degrees F. for 35 to 40 minutes or until juice begins to bubble through slits in crust.