2 1/2 c. mixed cooked dried apricots & pitted prunes
Pastry for 2 crust 9 inch pie, unbaked
1 tbsp. cornstarch
1/2 c. sugar
1/8 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/2 c. cooking liquid from fruit
Juice of 1 lemon
1 tbsp. butter

Put fruit into 9-inch pie pan lined with pastry. Mix cornstarch, sugar, salt and spices. Gradually stir in liquid. Cook, stirring constantly, until slightly thickened. Stir in lemon juice and butter; pour over fruit. Cover with remaining pastry. Moisten edges of pastry with water and press together with tines of fork. Trim edges and cut slits in top to allow steam to escape. Bake in preheated hot oven (425 degrees) for about 30 minutes. Serve either warm or cold. Makes 6 to 8 servings.