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Fresh Apricot Pies

2 tablespoons lemon juice
10 cups sliced fresh apricots (4 pounds)
2 cups granulated sugar
1/4 cup quick-cooking tapioca

1/2 teaspoon ground cinnamon
Double crust pastry for 2 (9-inch) pies
2 tablespoons butter
Cream or beaten large egg

1. Sprinkle lemon juice over apricots
2. Blend in sugar, tapioca, and cinnamon; mix lightly. Let stand 15 minutes.
3. Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tablespoon butter. Add top pastry; flute edge of crust. Brush top pastry with beaten egg. Repeat with procedure for second pie, if baking now.
4. Bake at 425°F 40 minutes or until fruit in center of pie is cooked.

Makes 2 (9-inch) pies.

TO FREEZE EXTRA PIE FILLING: Place half of filling in large freezer bag; dot with 1 tablespoon butter. Squeeze out air and seal. Place in 9-inch pie pan; shape to fit pan and freeze. Once frozen, remove pan.

TO BAKE FROZEN PIE FILLING: Unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry; flute edge of crust. Bake at 425°F 60 to 70 minutes.

Nutrition information per serving: 552 calories, 7 g protein, 74 g carbohydrates, 406 mg sodium, 27 g fat, 17 mg cholesterol, 3 g dietary fiber, 1580 IU vitamin A, 391 mg potassium.

Recipe provided courtesy California Fresh Apricot Council.