Crisco pastry for a single 9" pie
1 c. dried apricots
1/4 c. slivered blanched almonds
3 eggs
1 tsp. lemon juice
3/4 c. sugar
1 tbsp. all-purpose flour
1/2 tsp. salt
1 c. creamed cottage cheese, sieved
1/2 c. dairy sour cream

Preheat oven to 425 degrees. Line 9 inch pie plate with pastry; set aside. Rinse and drain apricots; cut into small pieces and sprinkle over bottom of unbaked pie shell. Sprinkle almonds over apricots.

Combine eggs and lemon juice in bowl; beat slightly. Blend sugar, flour and salt. Gradually add to egg mixture, beating constantly. Add cottage cheese and sour cream; mix until blended. Pour over apricots and almonds in pie shell. Bake at 425 degrees for 45 minutes or until a knife inserted near center of filling comes out clean. If pie crust edges begins to brown too much during baking, cover with strips of foil to prevent over browning. Decorate each serving with sliced dried apricots and almonds.

PIE CRUST (Single Crust) :
1 1/3 c. sifted all-purpose flour
1/2 tsp. salt
1/2 c. Crisco
2-3 tbsp. cold water

Combine flour and salt in bowl. Cut in Crisco until fairly coarse. Sprinkle with water, 1 tablespoon at a time. When all water has been added, work dough into a firm ball. Roll dough to 1/8 inch thickness.