1 tablespoon cornstarch
2 tablespoons sugar
8 ripe small apricots
1 egg beaten with 1 tablespoon water
2 tablespoons real maple syrup
3 slices bacon, crisply cooked, crumbled
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil. Unroll crust on cookie sheet. Sprinkle cornstarch and 1 tablespoon of the sugar over crust, leaving 1-inch border. Wash, then remove pits from apricots. Cut into similarly sized wedges (6 to 8 wedges per apricot). Arrange apricot wedges in spoke pattern on crust, leaving 1-inch border. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture; sprinkle with remaining 1 tablespoon sugar. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Drizzle with maple syrup, and sprinkle with bacon. Serve warm.