Gather Ingredient 2 cups fresh apricots (sliced), 1 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp butter, 1 double pie crust (store-bought or homemade).
Prepare Pie Crust Preheat oven to 375°F (190°C). Roll out the bottom pie crust and fit it into a 9-inch pie dish. Trim excess and set aside.
Mix Filling In a large bowl, combine sliced apricots, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat the apricots.
Fill Pie Crust Pour the apricot mixture into the prepared pie crust, spreading it out evenly. Dot with small pieces of butter.
Add Top Crust Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut small slits in the top crust for steam to escape.
Bake Pie Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Cool Pie Remove the pie from the oven and let it cool on a wire rack. This allows the filling to set properly.
Optional Glaze For added sweetness, brush the top crust with a light sugar glaze or sprinkle with powdered sugar.
Serve Slice and serve the apricot pie warm or at room temperature, with a scoop of vanilla ice cream if desired.