Apricot Pie
Source: www.foodgeeks.com/recipes/945
Ingredients
- 2 cups apricots, dried
- 2 cups water
- 1/2 cup sugar
- 1-1/2 tbsp. cornstarch
- 1 dash salt
- 3 tbsp. butter
- 1 pastry for 2-crust pie
Directions
- In a saucepan bring apricots and water to a boil.
- Cook for 10 minutes.
- Add sugar and cook another 5 minutes.
- Drain, reserving 1 cup of juice.
- Set apricots aside.
- Pour 1 cup reserved apricot juice into saucepan and add cornstarch.
- Add salt and cook until mixture thickens, stirring frequently.
- Arrange drained apricots in unbaked pie shell.
- Pour in thickened apricot juice.
- Dot with butter.
- Cover with top crust.
- Slit top and flute edges.
- Bake at 425F for 30 minutes.