Apricot Pie

2 cups Dried Apricot
1/2 cup Sugar
1-1/2 tbs Cornstarch
1 cup Apricot Juice
Dash Salt
3 tbs Butter
1 Recipe Double Pie Crust

*** This recipe calls for a double pie crust (see recipe) prepare dough while boiling apricot. Boil apricots for 10 minutes in one cup of water. Add sugar and boil for additional 5 minutes. Drain. Moisten cornstarch with 1 tsp of water and add to apricot juice. Place fluid and a dash of salt in saucepan and cook until sauce thickens. Roll out one pie crust. Fill pie shell with drained apricots. Pour juice mixture over top. Cover with top pie crust and dot with butter. Bake 30 minutes in 425F oven.

Yield: 8 Servings

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Cajun Country -- New Iberia, Louisiana