Prepare the pie dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Divide the dough in half, wrap each half in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 425°F (220°C). Lightly grease a 9-inch pie dish. Roll out one disk of dough and carefully fit it into the pie dish. Trim the edges and set aside.

Prepare the filling: In a medium bowl, gently toss the drained apricots with the granulated sugar, cornstarch, lemon juice, and almond extract. Stir in the 1/4 cup of reserved syrup.

Pour the apricot filling into the bottom crust. Dot the top of the filling with the small pieces of butter.

Roll out the second disk of dough. Cut into strips to create a lattice top, or place the full top crust over the filling. Crimp the edges to seal. Cut a few steam vents if using a full top crust.

Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.

Allow the pie to cool completely on a wire rack for at least 3 hours before slicing and serving to allow the filling to set properly.