Pastry for 2-crust 9-inch pie
6 cups pitted and halved Washington Apricots
1/2 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/8 teaspoon each, salt and ground all spice
1 tablespoon butter or margarine
3 tablespoons powdered sugar
1 to 2 tablespoons lemon juice

Toss apricots with sugar, flour, cinnamon, salt and allspice; mix well. Turn mixture into pastry-lined 9-inch pie plate. Dot with butter. Roll out and cut remaining pastry into 3/4-inch wide strips. Weave over filling into lattice top. Tuck in edges, seal and flute. Microwave on high 10 to 12 minutes or until filling begins to bubble; rotate one-quarter turn after 5 minutes. Bake at 400°F 15 to 20 minutes or until top is golden. Mix powdered sugar and lemon juice until smooth. Brush top of pie with mixture.

Makes 8 servings.