2 (9 inch) pie crusts
2 c. uncooked, dried apricots
1 1/2 c. water
1 c. sugar (can use a little less)
1/2 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter

Preheat oven to 425 degrees. Prepare pie pastry and set aside. Cut dried apricots into pieces. In medium saucepan, mix apricots with water, sugar, salt, lemon juice, and butter. Bring to a boil. Cook 5 minutes, stirring constantly. Cool 5-10 minutes. Pour filling into rolled out pie shells. Cover with pastry strips, weaving them in a criss-cross pattern. Bake 30 minute or until crust is done.