Homemade Apricot Pie

First, preheat your oven to a high temperature of 425 degrees F (220 degrees C).

To create the dough, combine flour and salt in a bowl. Use a pastry cutter to break down the shortening into small pieces, resulting in a crumbly mixture. Gradually add water to the bowl, mixing with a fork until the dough comes together in a cohesive mass. Divide the dough into two equal parts and shape each portion into a ball.

Next, roll out one of the dough balls on a surface dusted with flour into a circle large enough to cover the bottom and sides of a 9-inch pie dish, leaving about an inch of extra space around the edges. Carefully lift this crust and fold it into four sections, positioning it into the pie dish and unfolding to fit snugly. Set the second dough ball aside for now.

To prepare the filling, combine 1 cup of sugar, flour, and cinnamon in a large bowl. Mix until the ingredients are fully incorporated and the mixture is smooth. Add dried apricots and lemon juice, stirring until they are evenly distributed.

Spoon the filling mixture into the pie crust, followed by the second dough ball. Crimp the edges of the top crust with a fork to seal it, and trim any excess dough from around the edges. Make several small slits in the top crust to allow steam to escape during baking.

Cover the edges of the pie with strips of aluminum foil to prevent them from burning. Place the pie on the center rack of your preheated oven and bake until it is golden brown, the filling is bubbly and thickened, and the crust is cooked through. This should take 35 to 45 minutes.

Remove the pie from the oven and let it cool on a rack. Sprinkle the top of the pie with the remaining 1 teaspoon of sugar.