Ingredients
2 packages (6 ounces each) dried apricots2-3/4 cups waterPastry for double-crust pie (9 inches)1 cup sugar3 tablespoons cornstarch1/8 teaspoon nutmeg1 tablespoon butter
Preparation
In a small saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20-22 minutes. Remove from the heat; cool.
Place bottom pastry in a 9-in. pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine the sugar, cornstarch, nutmeg and reserved apricot liquid.
Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400° for 50-55 minutes or until crust is golden brown and filling is bubbly.
