1-First Step: Prepare the filling Place the 24 halved apricots in a large mixing bowl. Add 1 to 1.5 cups sugar, depending on how tart the fruit tastes, then sprinkle in the 1/4 cup flour. Toss gently until the apricots are evenly coated. This step helps the flour blend into the fruit juices later, so the filling does not turn soupy. If your apricots are very ripe and soft, be gentle while mixing so they keep some shape. If you are baking for guests who like sweeter desserts, choose the higher end of the sugar range. If the fruit is already sweet and fragrant, less sugar is usually enough.

2-Second Step: Roll out the bottom crust On a lightly floured surface, roll one disc of homemade pie crust into a round large enough to fit a 9-inch pie plate with a little overhang. Carefully transfer it to the pie dish and press it gently into the bottom and sides. Leave the extra dough hanging over the edge for now. At this stage, you can chill the crust in the fridge for about 10 minutes if your kitchen is warm. A colder crust often bakes up flakier, which is especially helpful for fruit pies like this one.

3-Third Step: Fill the pie Spoon the apricot mixture into the bottom crust and spread it out in an even layer. Dot the top with 2 to 3 tablespoons butter, cutting the butter into small pieces and scattering them across the fruit. This adds richness and gives the filling a smoother taste once baked. Try to keep the filling level so the top crust sits evenly. If a lot of liquid collects in the bowl, drizzle only some of it into the pie so the crust does not become too wet before baking.

4-Fourth Step: Add the top crust Roll out the second disc of pie dough and place it over the filling. You can keep it as a full top crust with a few vents cut in the center, or shape it into a lattice if you prefer. Trim the excess dough from both layers, then fold the edges under and crimp them together to seal the pie. Brushing the top with 1 egg yolk gives the crust a rich golden color. After that, sprinkle sparkling Demerara sugar over the top for extra texture and a pretty finish. This small touch makes the pie look bakery-worthy with very little extra effort.

5-Fifth Step: Vent and bake Cut a few small vents in the top crust if you are using a solid lid. This lets steam escape while the pie bakes. Place the pie on a baking sheet to catch any bubbling juices, then bake at 425°F for 15 minutes. After that, reduce the heat to 375°F and bake for 40 to 45 minutes more, or until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too quickly, shield them with foil partway through baking. That keeps the crust from overbrowning while the center continues to cook. The bubbling filling is your best clue that the flour has thickened the juices properly.

6-Final Step: Cool before slicing Let the pie cool completely before cutting into it. This is the hardest part, but it matters because the filling needs time to set. If you slice too soon, the juices will run and the pie will not hold its shape well. Once cooled, slice with a sharp knife and serve plain or with a scoop of vanilla ice cream. The flavor is especially nice after the pie has rested, since the apricot filling turns more cohesive and the crust stays pleasantly crisp.