1/2 lb. dried apricots, cooked and drained
1/3 c. sugar
1 (3 oz.) pkg. orange jello
1 pt. (2 c.) warm apricot juice and water
1/4 tsp. salt
1 baked 9-inch pie shell

Combine apricots and sugar. Dissolve jello in warm apricot juice and water. Add salt and pour over apricots; chill. When slightly thickened, turn into cold pie shell. Chill until firm. Top with whipped cream and sprinkle with chopped nuts.

This was always made at Christmas along with apple pie and mincemeat pie.