Ingredients:

For the crust:

– 2 cups all-purpose flour

– 1 teaspoon salt

– 1 tablespoon granulated sugar

– 12 tablespoons unsalted butter, chilled and cut into small pieces

– 6 to 8 tablespoons ice water

For the filling:

– 2 1/2 pounds fresh apricots, pitted and sliced

– 1/2 cup granulated sugar

– 1/4 cup all-purpose flour

– 2 tablespoons unsalted butter, melted

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

Instructions:

1. To make the crust, in a large mixing bowl, combine the flour, salt, and sugar. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs.

2. Gradually add the ice water, one tablespoon at a time, until the dough comes together and forms a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.

3. Preheat the oven to 375°F.

4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim the edges, leaving a little overhang. Chill the crust while preparing the filling.

5. In a large mixing bowl, combine the sliced apricots, sugar, flour, melted butter, cinnamon, nutmeg, and salt. Mix well.

6. Pour the filling into the chilled crust.

7. Bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.

8. Cool the pie on a wire rack for at least 30 minutes before serving.

I hope you enjoy making and serving this delicious apricot pie.