1 tbsp. unflavored gelatin
1/4 c. cold water
2 tbsp. lemon juice
1/2 c. plus 2 tbsp. sugar
1/4 tsp. salt
1 1/2 c. apricot puree
1 c. whipping cream
1 deep 9-inch graham cracker crust
1 c. commercial sour cream

Sprinkle gelatin over cold water; let stand about 5 minutes. Add softened gelatin, lemon juice, salt, and 1/2 cup sugar to puree. Heat to 175 degrees (not quite boiling), stirring constantly until gelatin is dissolved, about 8 to 10 minutes. Cool thoroughly.

When mixture begins to thicken, fold in cream that has been whipped and sweetened with 2 tablespoons sugar. Pour apricot mixture into pie crust and chill in refrigerator 4 to 6 hours. When firm, spread a thin layer of sour cream on top.