INGREDIENTS:
1 1/2 tablespoons minute tapioca
1/4 teaspoon salt
1/3 cup sugar
2 cups dried apricots, cooked and drained (reserve water)
1 cup hot apricot juice (reserved from cooked apricots above)
1 unbaked pastry shell and pastry for lattice top
1 small can (1 cup) crushed pineapple (optional)
METHOD:
Preheat oven to 425°F.
Combine tapioca, sugar, and salt in a bowl. Add the dried apricot mixture with juice and pineapple and combine well. Turn mixture into unbaked pastry shell and arrange lattice top of pastry strips. Bake at 425°F for 10 minutes and reduce heat to 350°F and bake for another 30 minutes.
SOURCE: Recipe submitted by Elsie Rossi of B & R Farms
