1 1/2 c Dried apricots
1 1/2 c Water
1 (20-ounce) can crushed
-pineapple in juice
1 1/2 tb Cornstarch
1/4 ts Salt
1 Pastry for 1 (9-inch) double
Cut apricots into quarters. Put apricots in saucepan, add water,
bring to boil, cover and cook over medium heat 15 minutes. Drain,
reserving 1/2 cup juice. Set apricots aside.
Drain crushed pineapple very well, reserve 1/2 cup juice. Set
Dissolve cornstarch in reserved pineapple juice. Add reserved apricot
juice. Put mixed juices in saucepan, add salt and cook over medium
heat until mixture thickens, stirring continually.
Mix drained apricots and pineapple thoroughly. Mix with thickened
juices and pour into unbaked pie shell. Cover with top crust. Bake at
400 degrees 25-35 minutes and top is browned.