1 1/2 c. dried apricots, or 2 sm. pkgs.
2 c. water
1 c. crushed pineapple
1 1/2 c. sugar
2 tbsp. cornstarch
Dash salt or salt substitute
Your favorite pie dough

Boil apricots slowly until tender, about 20 minutes. Remove from heat and add pineapple. Blend together sugar, cornstarch and salt. Add to mixture and bring to boil - no longer. Cool. Also may refrigerate for another day - up to 3 days.

Make dough and take saucer or soup dish and cut out circle to fit cupcake tins. Fill and bake at 425 degrees about 25 minutes. Makes about 8 to 10, depending on amount of dough. Also dough scraps can be used to make cinnamon roll or fruit jelly pie rolls. Enjoy!