Take 1/2 lb. of flour, and into that rub 1/4 lb. butter or dripping and butter mixed, 1/4 teaspoon salt and 1 tablespoon sugar, make a well in the centre of the flour and put the yolks of 2 eggs into that, then gradually work into a soft paste with cold water into which a little lemon juice has been squeezed. Roll out and line a pie plate with half the paste. Fill up the plate two-thirds full with apricots that have been halved and stoned, sprinkle a little sugar over, and cinnamon if liked. Wet the edges of the under crust, cover with an upper crust, and press edges well together. With a fork make a few pricks on the top, then brush over with the beaten yolk of an egg, diluted with a little milk or water, and sprinkle with sugar. Bake for 20 to 30 minutes.
Dried apricots may be used the same way, after having been soaked for several hours and thoroughly washed.