Dried Apricot Pie

No need to wait for fresh blenheims to enjoy apricot pie!

Prep Time: 30 minutes

Cook Time: about an hour

Ingredients

18 ounces dried Blenheim apricots

1 3/4 cup water

1 tablespoon cornstarch

1 1/2 tablespoons Orange Liqueur (Grand Marnier, Cointreau, etc.)

1 cup white sugar

One recipe for a double crust pastry pie (or your favorite store bought frozen pasty crust)

Aluminum Foil

Directions

1. Preheat oven to 375 degrees.

2. Rinse the apricots in water. Put the apricots into the water in a sauce pan. Bring them to a boil and cook for 5 minutes, stirring occasionally.

3. In a small bowl, combine 1 or 2 tablespoons of the liquid from the apricots with the cornstarch and the Orange Liqueur. Mix well, then stir the liquid into the apricots.

4. Add the sugar to the apricot mix.

5. Pour the apricot mixture into the bottom crust of the pie. Take the top crust and cut into strips about one inch wide. Alternate them on the top to form a lattice pattern (four or five strips each direction works well).

6. Cut four strips of aluminum about 4 inches wide each -- cover the edges of the pie with the foil.

7. Bake for about an hour -- until the top is golden brown.