Apricot Cobbler

by Grandma Mallory

2 cups plus 1 tbsp Granulated Sugar, separated
4-5 fresh Apricots, cleaned and sliced
1 tbsp Lemon Juice
1 tbsp cold Water
1 tsp and a few dashes Ground Cinnamon; separated
1 tbsp Butter, melted

In large bowl, combine fruit with 2 cups sugar, cinnamon and water, and mix well. Pour mixture into prepared pie shell and sprinkle with lemon. Dot top of fruit mixture with small pats of Butter. Apply a top crust, rub it gently with fingers moistened with Half & Half, cut three small slits in the top of the crust, and sprinkle crust with combination of 1 tbsp sugar and 3 dashes of cinnamon. Place pie onto baking sheet and bake in a 415° oven for 20 minutes. Reduce temperature to 350° and bake an additional 1 hour. Top will be golden brown and apples will be tender when pricked with a sharp knife. (Before baking any fruit pie, place a piece of aluminum foil on the bottom of the oven to catch juice.)