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Covered Apricot Pie

Ingredients

• 4 c. fresh apricots, washed & seeded
• 1 sugar
• 1/4 c. tapioca
• 1 tbsp. butter
• tsp of lemon juice
• Drop or 2 of almond flavoring
• 2 pie crusts – storebought
• A little cinnamon and sugar for the top of the pie

Cut your apricots in half and remove the seed. Then cut each half into 4 to 6 chunks (depending on the size of your apricots). Put them in a sturdy pot over medium-low heat. Once the apricots are heated up and some of the juices are starting to run out, add the sugar, tapioca, butter, lemon juice, and almond flavoring.

Keep stirring the mixture well and continue to cook it until it begins to thicken. Allow it to cool for a few minutes, then pour it into the prepared bottom crust. Top it with the other pie shell and cut some vent slits with a knife. Top the crust with some cinnamon sugar and bake it in a preheated 400 F. oven for about 35 minutes or until the crust is golden brown.

You may want to stick a large cookie sheet under the pie to catch any filling that might seep out of the crust while your pie bakes. Cleanup will also be a lot easier using the cookie sheet.