---------- Recipe via Meal-Master (tm) v8.04
       Title: Apricot-Pineapple Pie (Corky)
  Categories: Corky, Pie, Good
       Yield: 12 servings
   1 1/2 c  Dried apricots
   1 1/2 c  Water
       1    (20-ounce) can crushed
            -pineapple in juice
   1 1/2 tb Cornstarch
     1/4 ts Salt
       1    Pastry for 1 (9-inch) double
            -pie crust
   Cut apricots into quarters. Put apricots in saucepan,
   add water, bring to boil, cover and cook over medium
   heat 15 minutes. Drain, reserving 1/2 cup juice. Set
   apricots aside.
   Drain crushed pineapple very well, reserve 1/2 cup
   juice. Set pineapple aside.
   Dissolve cornstarch in reserved pineapple juice. Add
   reserved apricot juice. Put mixed juices in saucepan,
   add salt and cook over medium heat until mixture
   thickens, stirring continually.
   Mix drained apricots and pineapple thoroughly. Mix
   with thickened juices and pour into unbaked pie shell.
   Cover with top crust. Bake at 400 degrees 25-35
   minutes and top is browned.