| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Dried Apricot Pie

2 cups dried apricots
2 cups water
1/2 cup sugar
11/2 tablespoons cornstarch
1/4 teaspoon salt
2 to 3 tablespoons butter
Pastry for 2-crust, 9-inch pie

1. 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.
2. Pour 1 cup reserved apricot juice into saucepan and add cornstarch and salt; cook until mixture thickens, stirring frequently.
3. 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 425*F (220*C) for 30 minutes or until nicely browned.

Makes 6 to 8 servings.