Instructions: Preheat oven to 425 degrees. Sprinkle lemon juice over apricots. Blend sugar, tapioca and cinnamon; add to apricots and mix lightly. Let stand 15 minutes.

Divide pastry into quarters. Roll out 1 piece pastry on lightly floured surface. Roll out 1 1/2 inches larger than inverted 9 inch pie plate. Fit crust into plate. Add half the apricot filling. Dot with 1 tablespoon butter. Roll out second piece of pastry and cut into 11 strips to arrange lattice-fashion on pie.

Trim and flute edge of crust. Brush strips with cream or beaten egg. Repeat for second pie. Bake pies 40 minutes or until fruit in center of pie is cooked.

Note: If you want to make 1 pie later, make only enough pastry for 1 pie.

Place remaining filling in large freezer bag. Dot with 1 tablespoon butter.

Squeeze out air and seal bag. Place bag into empty 9 inch pie plate, shaping to fit plate. Once frozen, pie plate can be removed. To bake, simply unwrap and place frozen filling in unbaked 9 inch pie shell. Add top pastry, flute edges.

Bake in 425-degree oven 60 to 70 minutes.

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