17 or 19 oz. can apricots, drained, save juice
1/2 c. sugar
2 tbsp. cornstarch
1/2 stick butter
1 sm. box apricot Jello

Mix sugar and cornstarch together, and heat juice to lukewarm, add enough juice to sugar, cornstarch mixture to make thin paste. Add this to warm apricot juice and cook until clear. Add butter and Jello. Dash of salt if you wish, and add to apricots and put in 8 inch uncooked double crust pie shell, and bake until brown in 350 degree oven. Use peach Jello for peach pie or strawberry Jello with corresponding fruits for different types of pies.