Split the fresh apricots in half and measure out about 5 to 6 cups. Put the apricot halves in a large mixing bowl.
Add the sugar, flour, lemon juice, nutmeg and vanilla to the apricot halves. Mix well. Set aside.
Place one pie shell in a 9" baking dish. On a cutting board, slice the other pie shell into strips.
Pour the fresh apricot pie filling into the baking dish.
For the lattice, place one of the strips down the center of the pie, then take another strip and place it across the center going in the opposite direction. Keep adding strips of the pie shell, weaving as needed to create the lattice pattern. (If you prefer, you can make a 2 crust pie. Place second crust over the apricots and remember to cut a few steam holes in the top.)
Crimp together the bottom shell with the strips of dough. Sprinkle lightly with about a teaspoon or so of sugar.
Bake the Fresh Apricot Pie for about 45 minutes until golden brown. Cool and enjoy!