2 c. snipped dried apricots
1 1/2 c. water
1 1/4 c. sugar
3 tbsp. all-purpose flour
1/4 tsp. salt
3 egg yolk, beaten
2 tbsp. butter
2 med. bananas, sliced (2 cups)
1 (9 inch) baked pastry shell, cooled

MERINGUE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Combine apricots and water. Cover; simmer 10 minutes or until tender. Combine sugar, flour, and salt; stir into apricot mixture. Cook until boiling; boil 2 minutes, stirring constantly. Stir small amount of hot mixture into egg yolks; return to hot mixture. Cook and stir until boiling. Stir in butter. Place sliced bananas in bottom of pastry shell; top with apricot filling. Spread meringue over filling; seal to edge. Bake in moderate over (350 degrees) for 12 to 15 minutes. Cool before serving.

MERINGUE: Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.