Honeyed Apricot Pie

Mix 2 cups flour and salt in a large bowl with a fork. Cut butter into 1/2 inch squares and, using a pastry cutter, mix butter into the flour. You will want your butter pieces to range in size from a pea to, a kidney bean? The size of half a raspberry, I guess? The point is, you want some small pieces and larger pieces.
Add in 1/4 cup of water and stir with a spatula. Keep adding water, a little bit at a time, until the dough easily comes together. If you are considering that mixing this dough may count as your exercise for the day, then you need to add more water. Add too much water? Sprinkle in a little more flour. Just pretend you are Julia Child and not Martha Stewart while making this pie dough.
Split dough into two equal pieces and wrap each dough ball in plastic wrap and flatten into a shape that looks like you were trying to make a disk, but really looks nothing like one. Chill in the fridge for 30 minutes.
Preheat oven to 425º. Cut apricots in half to remove the pit and cut each half into thirds and place into a large bowl.
Add sugar, honey, 2 TBSP flour, and cinnamon to the bowl and gently fold together until you can no longer see any sugar or flour.
Remove pie dough from fridge and roll out the bottom layer, add to pie plate and pour filling on top, scraping down the sides of the bowl to get all the honeyed, sugary, apricoty goodness. Roll out top layer and place on top of filling, folding the sides under and pinching to seal.
Place pie on a cookie sheet and put in the oven. Immediately lower the temperature to 375º and bake for 55 minutes or until the top is golden and the filling is bubbling
Let pie cool completely before slicing. Or don't slice and dig in with a fork.