Apricot Pie - cooking recipe

Ingredients

1 1/2 c. dried apricots
1 1/2 c. water
6 Tbsp. sugar
1 (8 oz.) can crushed pineapple
1 1/2 Tbsp. cornstarch
pinch of salt
3 Tbsp. butter
2-crust 8-inch pie pastry

Preparation

Quarter apricots and boil with water.
Cook 10 minutes over medium heat.
Add sugar and cook 5 minutes more.
Drain, reserving 3/4 cup juice.
Set apricots aside.
Drain pineapple, reserving 1/3 cup juice; set pineapple aside.
Mix juices with cornstarch and dash of salt.
Cook, stirring constantly over medium heat, until mixture thickens.
Mix drained apricots and pineapple.
Mix with thickened juices.
Pour into unbaked bottom crust.
Dot with butter.
Cover with top crust and pierce.
Bake at 400\u00b0 for 25 minutes until done.