Fresh Apricot Pie

Mix apricots and lemon juice. Mix sugar, flour and cinnamon and stir into apricots. Pour into 9-inch pastry-lined pie plate and dot with butter.

Cover with top crust, seal, flute and cut 4 to 6 slits. Cover edges with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake at 425 degrees until crust is brown and juice begins to bubble through slits in crust, 35 to 45 minutes.

This recipe yields 6 to 8 servings.

Each of 8 servings: 482 calories ; 179 mg sodium; 8 mg cholesterol; 23 grams fat; 66 grams carbohydrates; 6 grams protein; 0.70 gram fiber.