Preheat oven to 400 degrees.
Place flour, sugar and salt in large mixing bowl.
Cut in butter and shortening until it is course meal. The cold butter helps make the crust flaky so err on the side of larger than smaller.
Slowly add the cold water until the dough holds its shape. Turn dough onto plastic wrap and press into a ball. The less you handle it, the better your crust will be. Chill or freeze.
In a medium sauce pan add 2 cups of water and California Sun Dried Apricot Halves, simmer until water is reduced by half (about 20 minutes) and fruit is tender.
In a small bowl combine sugars, cornstarch and spices, slowly stir into apricots and cook for 1 minute.
Remove from heat, add vanilla and let cool.
Roll out the dough on a lightly floured surface. Place pie dough in pan.
Fill with filling. Dollop with butter.
Roll out the top and gently place on top of the pie. Cut off excess around the pie and crimp edges. Don’t worry if the crust is falling apart, just patch it the best you can. This is a very light flaking crust and the end product will be delicious. Vent top with 2 slits.
Brush the top with melted butter and sprinkle with sugar and cinnamon, if desired.
Put pie on a lined sheet pan and bake for 50-60 minutes until the juice bubbles out thick and the crust in nicely browned.
Let cool 1-2 hours and serve!