| 1 | This filling is intense and sweet-tart, like the traditional apricot-pineapple jam. |
| 2 | With knife or kitchen shears, cut each apricot into quarters. |
| 3 | Put apricots in saucepan, add water, bring to boil, cover and cook over medium heat 10 minutes. |
| 4 | Add sugar and cook 5 minutes more. |
| 5 | Drain, reserving ?cup juice. |
| 6 | Set apricots aside. |
| 7 | Drain crushed pineapple, reserving ?cup juice. |
| 8 | Set pineapple aside. |
| 9 | In mixing bowl, dissolve cornstarch in reserved pineapple juice. |
| 10 | Add reserved apricot juice. |
| 11 | Put mixed juices in saucepan, add dash salt and cook over medium heat until mixture thickens, stirring continually. |
| 12 | Mix drained apricots and pineapple thoroughly. |
| 13 | Mix with thickened juices and pour into unbaked pie shell. |
| 14 | Dot with butter. |
| 15 | Cover with top crust, crimp edges and pierce with fork. |
| 16 | Bake at 400°F. |
| 17 | 25 minutes. |
| 18 | Makes 6-8 servings. |
| 19 | Each of 6 servings contains about: 546 calories; 299 milligrams sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams carbohydrates; 5 grams protein; 1.21 grams fiber |
