@CatLord okay so for FRESH apricots you will want a standard 9 inch pie crust, pastry is finicky so if you need to use a store brought crust no one will mind. make sure your apricots are firm and ripe. 1 cup sugar + 1/4 cup AP flour + 1/2 tsp cinnamon + small pinch nutmeg (or mace or allspice) + small pinch salt, mix thoroughly. mix in fruit, dont mix for too too logn. pour into unbaked pie shell. dot with 1 1/2 tbsp unsalted butter split into small lumps. cover with top crust with vents cut into it or lattice top. bake at 425° for 35-45 minutes. crust should be browned and juice should be beginning to bubble through slits in the top. lattice top will likely take slightly less time.