- 2 (6-oz.) packages Sun-Maid apricots
- 2-3/4 cups water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon nutmeg
- 1 tablespoon butter
- 1 (9-inch) unbaked double crust pie shell
COMBINE apricots with water in 2-quart saucepan and bring to boil.
REDUCE heat and simmer, uncovered, for 20 minutes. Cool.
Meanwhile, LINE bottom of pie pan
DRAIN apricots, reserving cooking liquid.
ARRANGE apricots in pie shell.
MIX thoroughly sugar, cornstarch and nutmeg with 3/4 cup reserved apricot
cooking liquid and pour over the apricots. Dot with butter.
ARRANGE lattice strips of pastry over filling, seal and flute.
PLACE pie on lower rack of oven and bake at 400 F for 50 to 60 minutes, or
until pastry is golden brown and liquid bubbles.
REMOVE to wire rack and cool.
Makes 1 pie (8 servings).