Instructions: Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the apricots, cinnamon, nutmeg, orange zest, orange juice, and almonds. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent.

Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.

Sugar-Free Apricot Pear Pie
one 9 inch double-crust pie

Follow the recipe for Sugar-Free Apricot Pie, substituting 2 cups of peeled, cored, and sliced Bartlett pears for 2 cups of the apricots. Bake as directed.

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