Preheat the oven to 425°. 

Roll out one half of the pastry for the bottom crust. 

Line a 9” pie pan with the rolled out bottom crust. 

Place in the refrigerator to chill while you prepare the filling. 

Combine the apricots, lemon juice, sugar, cornstarch, salt, and cinnamon in a bowl and spread into the prepared pie crust. 

Roll out the second half of the pie dough and cut into strips 10 inches long, make a lattice pattern over the prepared filling, weaving as you go. Trim the edges to slightly larger than the pie pan.

Or if you desire just roll out a round of pastry slightly larger than your pie pan cover the filling, and cut vent holes into the top. 

Crimp the edges of the topped pie to seal. 

Sprinkle the 1 tablespoon of sugar over the finished pie. 

Bake for 30 minutes and then turn down the oven to 350° for an additional 40 minutes or until the fruit is bubbling through the vents or through the lattice holes towards the center and the crust is golden brown. 

Let rest for at least an hour before serving.