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
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 and salt; 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 425*F (220*C) for 30 minutes or until nicely browned.
Makes 6 to 8 servings.