This was one hectic day, but I wanted a pie for dessert tonight, and I
wanted apricots. Google came up with some great recipes for all kinds of
apricot pie, but this one was so quick and easy I couldn't resist trying
it. I can't remember the last time I bought a box of Jello Pudding or
refrigerated pie crust, but hey, I was too tired and hurried to do
otherwise. The result was tasty and we were happy to have a pie!

Note: The jar of apricot halves I bought was 21 oz., so I added nearly a
cup of chopped apricots to the filling instead of the 1/2 cup called for.

* Exported from MasterCook *

APRICOT PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup apricot halves and syrup -- (15 1/4 oz. can)
1 package vanilla pudding and pie filling mix -- (3 1/2 oz.)
1 1/2 cups undiluted evaporated milk
1 beaten egg yolk
9 inch baked pie shell
2 teaspoons cornstarch
1/4 cup toasted sliced almonds

Drain apricots, reserve syrup.

Place pudding mix in medium saucepan.

Gradually stir in evaporated milk, 1/2 cup syrup, and egg yolk. Cook over
medium heat. Stir constantly until mixture boils.

Chop 1/2 cup apricots; stir into pudding.
Pour into pie shell. Chill.

Combine 2/3 cup syrup (add water if necessary) and cornstarch. Cook over
medium heat. Stir constantly until mixture boils 1 minute.

Cut remaining apricots into thirds lengthwise.
Arrange slices over pudding.

Spoon glaze over pie.

Sprinkle almonds around edge. Chill.


--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.