INGREDIENTS

1. 3lbs frim-ripeapricotsor peaches
2. 1/2cupsugaror Splenda sugar substitute
3. 1/4cupflour
4. 1tablespoonlemon juice
5. 1/2teaspoonground cinnamonor mace
6. 1/4teaspoonsalt

DIRECTIONS

1. Cut each of the apricots lengthwise into quarters (sixthe if they’re very large),discarding pits, (if using peaches, peel them and cut into thin wedges), you should have about 8 cups fruit total.
2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 3/4 cup total).
3. Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.
4. Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
5. Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
6. From Freezer to oven:.
7. To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.
8. Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375 degree oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).