8 oz. pkg. of dried apricots
1 c. sugar
2 c. water
2 or 3 tbsp. cornstarch (plus equal amount of water)

Cook apricots with sugar and 2 cups water until fruit is soft and tender. At this point the fruit may be mashed or stirred vigorously if smaller pieces of fruit are preferred.

Mix cornstarch with an equal amount of water and slowly stir into fruit until thickened. Allow to cook while making crust. Fill 9 inch pie crust and put top crust over. Bake in 400 degree oven for 45 to 55 minutes or until juice bubbles and crust is well browned.