1 pkg. dried apricots
1 1/4 to 1 1/2 c. sugar
Water to cover

Wash apricots thoroughly. Take out stems that may be left. Use only stainless steel or porcelain pans. Cover apricots with water at least 1/4 inch above fruit. Boil about 15 minutes. Add sugar to taste. Stir and bring back to a boil. Add 1/2 teaspoon cinnamon. Cook another 5 minutes. Remove 1 tablespoon juice. Let cool. When fruits are soft, add 1 tablespoon of cold water to the juice with 2 tablespoons cornstarch. Thicken fruit with mixture. Remove from stove. Let cool at room temperature. Put between pie crust or lattice top. Bake 1/2 hour at 400 degrees or until is nice and brown.