Apricot-pineapple pie (corky)

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Apricot-Pineapple Pie
  Categories: Pies
       Yield: 8 servings
  
   1 1/2 c  Dried apricots
   1 1/2 c  Water
       6 T  Sugar
       1 cn Crushed pineapple (8 oz)
   1 1/2 T  Cornstarch
            Salt
       3 T  Butter
            Pastry for 8" double pie
            -crust
  
   This filling is intense and sweet-tart, like the traditional
   apricot-pineapple jam.
   
   With knife or kitchen shears, cut each apricot into quarters. Put
   apricots in saucepan, add water, bring to boil, cover and cook over
   medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain,
   reserving 3/4 cup juice. Set apricots aside.
   
   Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.
   
   In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add
   reserved apricot juice. Put mixed juices in saucepan, add dash 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. Dot with butter. Cover with
   top crust, crimp edges and pierce with fork. Bake at 400'F. 25
   minutes. Makes 6-8 servings.
   
   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.
  
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