Place the flour, sugar and butter into a food processor and process it until it resembles fine breadcrumbs. Slowly add the iced water and mix until a smooth dough forms. Chill for 30 minutes.
Place the reserved apricot syrup, raw sugar, lemon juice and ground cinnamon into a saucepan. Bring to a simmer while stirring until the sugar hasdissolved (takes approximately 2 minutes).
Add the apricots and stir to combine. Stir through the cornflour that has been dissolved in water until well combined. Simmer for 1-2 minutes or until the cornflour has thickened the juice.
Divide the pastry dough into 2 portions and then roll out each portion until 3-5mm thick.
Place the larger piece of pastry over the pie dish and press down so that it covers the base and sides. Trim any excess.
Add the apricot mixture to the pie dish and spread out evenly. Place the smaller piece of pastry over the fruit, and crimp the edges lightly with your fingertips to seal around the rim of the dish.