This filling is akin to traditional apricot-pineapple jam in taste. 

1½	c.	dried apricots
1½	c.	water
6	tbsp.	sugar
1	can	crushed pineapple (8 oz.)
1½	tbsp.	cornstarch
		salt
3	tbsp.	butter
		Pastry for 8" double crust pie

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  minutes more.  Drain, reserving ¾ cup juice.  Set apricots aside.

Drain crushed pineapple, reserving ¼ 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° 25 minutes.

Makes 6-8 servings