Soak 2 cups of dried apricots in 1 cup of orange juice for 2 hours. Then prepare pastry for a 2 crust pie. Line an 8 inch pie plate with pastry and let it chill while the apricots soak.

In two hours, drain the fruit, saving 2/3 cup of the liquid. NOTE: Add additional orange juice to make 2/3 cup, if necessary. Put 1 tablespoon cornstarch, 1/2 cup firmly packed light brown sugar and 1/4 teaspoon salt into a saucepan and gradually stir in the reserved orange juice.

Cook mixture over moderate heat until slightly thickened, stirring constantly. Now spread the apricots around in the chilled pie shell. Pour the syrup over them and dot with 1 tablespoon butter. Cover with a lattice pastry top or a plain top slit plentifully for the juice to bubble through.

Bake in a hot oven (400 degrees) for 12 minutes. Reduce oven temperature to 325 degrees and bake another 20 minutes or until the pastry is a delicate golden brown.