Pastry for 2-crust pie
2 cups dried apricots
2 tablespoons flour
1 (20-ounce) can crushed pineapple
1 tablespoon butter
Cut dried apricots in fourths and add a bit of water. Cook in microwave until tender. Drain off any juice/water. Combine sugar, flour, undrained crushed pineapple and apricots. Pour into unbaked pie shell. Dot with butter. Top with vented pie shell. Seal and flute edges. Bake in 350-degree oven about one hour until nicely browned. Serve warm with a dollop of ice cream.
Note: It always pays to put foil or a cookie pan under pie as it bakes, to protect your oven from spills.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.