Apricot-Pineapple Pie (Corky)

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Title: Apricot-Pineapple Pie (Corky)
Categories: Corky, Pie, Good
Yield: 12 servings

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
-pie crust

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 pineapple aside.

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.

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