APRICOT PIE
1½ tablespoons Minute Tapioca
⅓ cup sugar
¼ teaspoon salt
1 tablespoon melted butter
2 cups cooked dried apricots, drained
½ cup canned crushed pineapple, drained
1 cup apricot juice
½ cup pineapple juice
1 recipe Pie Crust ([page 14])
Combine Minute Tapioca, sugar, salt, butter, fruit, and fruit juices; let stand 15 minutes, or while pastry is being made. Line a 9-inch pie plate with pastry rolled ⅛ inch thick, allowing pastry to extend 1 inch beyond edge. Fold edge back to form standing rim. Fill with apricot mixture. Moisten edge of pie with cold water and arrange lattice of pastry strips across top. Flute rim. Bake in hot oven (425° F.) 10 minutes; then decrease heat to moderate (350° F.) and bake 30 minutes longer. Cool.