1 (8 1/4 oz.) can crushed pineapple
2/3 c. granulated sugar
2 tsp. cornstarch
1 tbsp. butter
2 c. cooked apricots (dried)
1 unbaked pastry pie shell and strips for lattice top or whole-top crust

Combine pineapple, sugar, cornstarch, and butter. Heat to boiling, stirring. Stir in apricots. Turn into pastry-lined pie pan. Top with lattice of pastry strips or whole pastry cover. Flute edges building up a rim.

Bake at 425 degrees about 40 minutes until well browned. Cool before cutting. Delicious.