3 1/2 c. pitted and peeled halved apricots
3/4 c. sugar
2 tbsp. tapioca
1 tbsp. lemon juice
3/4 tsp. grated orange peel
Butter

Line a nine inch pie pan with half the pastry. Arrange a layer of apricots on the pastry. Sprinkle with the above half of the sugar; arrange the remaining apricots on top. Sprinkle with remaining sugar, tapioca, lemon juice and orange peel. Dot with butter; add top crust. Seal edges and slash top. Bake in hot oven at 400 degrees for about 40 minutes or until crust is golden brown. Makes 6-8 servings.