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Ingredients
- Filling:
- 1 9-inch double pie crust
- 1 17-oz. can apricots
- 1/2 c. dried apricots (may need more to make a full pie)
- 3/4 c. sugar
- 1 Tbs. tapioca
- 2 Tbs. cornstarch
- 1 Tbs. lemon juice
- 1/4 tsp. almond extract
- 2 Tbs. margarine
Details
Servings 8
Preparation time 60mins
Cooking time 120mins
Preparation
Step 1
Drain juice from canned apricots. Add tapioca to juice and let sit 30 minutes. Cut dried apricots into pieces. Cover with water and simmer until soft and water is absorbed. Combine sugar and cornstarch. Add both kinds of apricots, juice and tapioca, lemon juice and almond extract. Pour into crust. Dot with margarine and top with remaining crust. Bake in a 425° oven for 15 minutes, then reduce temperature to 375° and bake an additional 45 minutes.
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