Cover the bottom of the oven with foil to catch any spills from the pie.

Add sugar and flour to apricots, set aside for 30 minutes to macerate.

Pre-heat oven to 425°F.

Roll out bottom crust pie pastry; place in 9-inch pie plate, edges hanging over lip.

Roll out top crust pie pastry; rest while filling the bottom.

Carefully fill pastry with apricot mixture; top with dabs of butter.

Carefully place top crust over fruit; edges hanging over lip of pan.

Gently roll edges of pastry together resting on the edge of the pie pan to form an ample ridge to crimp; crimp edges.

Brush top with beaten egg yolk; sprinkle liberally with sparkling sugar.

Slash top pastry to allow steam to escape.

Place in hot oven; turn heat to 350°F after first 15 minutes and bake for another hour until bubbly, golden, fragrant, and completely irresistible.