Mix wet and dry crust ingredients separately. Then combine them, form ball of dough, and refrigerate for at least 30 minutes.
Preheat the oven to 350 F.
For the jam, slice your 3 apricots and microwave until soft. Combine with other jam ingredients (maple syrup, lemon juice, chia seeds) and use a fork to mix.
For the filling, cut apricots in half and cut each half into thin slices. Toss with the maple syrup and arrowroot starch.
Roll out the dough on baking sheet lined with parchment paper, so that’s it’s 1/4 in. thick. Lightly wet your hands with some cold water and press any cracks together.
Spread the jam over the crust, leaving an inch of space at the edges of the crust. Add apricot filling over jam.
Fold crust edges over and bake for 30 minutes, until the crust is brown.
Top with your favorite yogurt or ice cream, sliced almonds, and pistachios. I put my Siggi's Dairy yogurt in the freezer 30 minutes before enjoying for a more ice cream-like texture!
