Toss apricots with sugar, flour, cinnamon, salt and allspice; mix well. Turn mixture into pastry lined 9-inch pie plate. Dot with butter. Roll out and cut remaining pastry into 3/4-inch wide strips. Weave over filling into lattice top. Tuck in edges, seal and flute.

Microwave on HIGH 10 to 12 minutes or until filling begins to bubble; rotate one-quarter turn after 5 minutes. Bake at 400 degrees F 15 to 20 minutes or until top is golden. Mix powdered sugar and lemon juice until smooth. Brush top of pie with mixture.

Recipe Courtesy of The Washington State Fruit Commission.