Apricot Pie

by Dancer

Servings: 6 servings

INGREDIENTS

2 cups apricots, dried
2 cups water
1/2 cup sugar
1-1/2 tbsp. cornstarch
pinch salt
3 tbsp. butter
pastry for 2-crust pie

INSTRUCTIONS

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 425°F for 30 minutes.

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Tagged: apricotpie, desserts, pies add tags

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