1 lb. pkg. apricots
1 can crushed pineapple (large)
1/2 c. sugar
2 to 3 tbsp. cornstarch

Cook apricots 45 minutes to 1 hour until soft. Cover apricots with water to cook and add water as needed. Mash apricots; add pineapple and sugar. Thicken with 2 or 3 tablespoons cornstarch. Cook 10 minutes after adding pineapple and sugar. Filling will make enough for 2 pies.

Bake at 350°F for about 1 hour.