Candied Apricots 
4 quarts plus 2 cups water
2 Tablespoons baking soda
1-1/2 cups granulated sugar
In a large bowl, combing 4 quarts water and baking soda. Add fruit and soak 10 min. Drain.
In large saucepan, combine sugar and 2 cups water. Bring syrup to boil; add fruit and simmer 20 min. Remove from heat and allow to cool. Simmer mixture 20 minutes each day until syrup is absorbed.
Dry fruit on waxed paper on trays in the sun. Dredge fruit with sugar and store in an airtight container.
1 double pie crust
1/2 cup granulated white sugar
1/4 cup light brown sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
6 cups apricot halves
2 teaspoons fresh lemon juice
2 Tablespoons butter, cut into 1/4-inch cubes
1 teaspoon granulated white sugar
Preheat oven to 425 F. Place half of the pie crust into a pie pan.
Whisk together white sugar, brown sugar, flour, cinnamon, and nutmeg in a small bowl.
Place apricots in a separate large bowl and stir in lemon juice. Add sugar mixture to apricots and toss gently to mix.
Pour apricots in a separate large bowl and stir in lemon juice. Add sugar mixture to apricots and toss gently to mix.
Pour apricots into partially-baked pie crust. Evenly distribute the tiny butter cubes on top of the apricot mixture. Top with remaining pie crust and crimp to seal to the bottom pie crust. Cut slits in the top for vents.
Bake for 35 to 40 minutes until golden and apricot filling just begins to bubble through slits. Sprinkle the top of the pie with 1 teaspoon white sugar as soon as it comes out of oven.
We have also dried quite a few apricots with our food dehydrator and made a whole lot of apricot jam .
See Biblical Womanhood for more frugal tips.