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APRICOT PIE

2 cups dried apricots
2 cups water
1/2 cup sugar
11/2 tablespoons cornstarch
Pinch of salt
3 tablespoons butter
Pastry for 2-crust 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. 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 for 30
minutes.

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