| 12 | oz. | dried apricots |
| 2 3/4 | cups | water |
| 2 | pie crusts (9-inch) | |
| 1 | cup | sugar |
| 3 | tbsp. | cornstarch |
| 1/8 | tsp. | ground nutmeg |
| 1 | tbsp. | butter or margarine |
In saucepan, combine apricots and water; bring to a boil. Reduce heat and simmer for 20 to 22 minutes. Remove from heat; cool. Place bottom pie crust in a 9-inch pie plate. Drain apricots, reserving 3/4 cup liquid. Arrange apricots in pie shell. Combine sugar, cornstarch, nutmeg, and reserved apricot liquid; mix well. Pour over apricots; dot with butter. Top with a lattice crust. Bake at 400 degrees F. for 50 to 55 minutes or until crust is golden brown and filling is bubbly.
Yield: 8 servings
Per Serving: 423 calories; 14g fat (28.4% calories from fat); 4g protein; 74 g carbohydrate; 5g dietary fiber; 4 mg cholesterol; 313mg sodium. Exchanges: 1 1/2 grain (starch); 1 1/2 fruit; 2 1/2 fat; 1 1/2 other carbohydrates.