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Apricot Fold-over Pie

Created by ellie on June 12, 2022

One pastry for one 9 inch pie
1 1/2 pounds apricots, pitted and quartered (4 cups) --- original recipe said 8-10 cups of apricots but you can not fold over the crust as it fills the whole pie dish (crust), so I think 4 cups or 1 pound apricots is more accurate.
1/3 organic sugar (may need up to 2/3 cup depending on the tartness of the fruit and how sweet you want your pie)

Step 1: Preheat oven to 450 degrees F.
Step 2: In a bowl toss the apricots with the sugar, flour and spices and let it stand while you roll out the dough.
Step 3: Roll chilled dough into a large circle about 1/8 inch thick. Drape it into a deep 9 inch pie dish, allowing the edges to hang over edge of dish. If you desire you can trim the the edges. Add fruit on top of the dough and then fold dough over the top. Bruch with melted butter, pouring any excess into the fruit and then sprinkle with about a tablespoon of sugar.
Step 4: Place the filled pie dish on a cookie sheet.
Step 5: Bake for 15 minutes. Lower heat to 375 degrees F and take another 40-50 minutes or until fruit is bubbling and crust is colored. Cool before serving.