Fresh Apricot Pie - cooking recipe

Ingredients

1 Tbsp. lemon juice
5 c. quartered apricots (about 2 lb.)
3/4 c. granulated sugar
1/4 c. firmly packed light brown sugar
2 Tbsp. quick-cooking tapioca
1/8 tsp. each salt, cinnamon

Preparation

Double crust pie pastry, 1 egg beaten, 2 tablespoons butter or margarine.
Sprinkle lemon juice over fruit in large bowl.
Combine sugars, tapioca, salt and cinnamon, mix lightly with apricots.
Let stand 15 minutes.
Meanwhile, roll out half of pastry, fit in 9-inch pan.
Add apricot filling.
Dot with butter.
Place top crust.
Wet edge of bottom crust before placing top crust so it sticks together.
Flute edges.
Bake in 425\u00b0 oven 45 minutes or until crust is brown and fruit is done.
May use peaches also.