Apricot Pie

This absolutely FABULOUS Apricot pie comes from my friend, Bev Giffin. She is part of my quilt group and we have been meeting for 24 years!!! We not only quilt, but everyone is a great cook and we enjoy exchanging recipes. This came from her grandmother. It uses 2 crusts and you can find that recipe in the index. Be sure and roll the crusts very thin for this pie. If you like the peach pie, you will love this too!!

1. 1 28oz. can apricots
2. 1 16oz. can apricots
3. 3/4 cup sugar
4. 3 TBLS. minute tapioca
5. dash of salt
6. 2 TBLS. butter
7. 2 crusts- For this pie, roll VERY thin!!

Preheat oven to 450 degrees. Drain apricots, saving about 1/3 cup of juice. combine sugar, tapioca, salt and juice, add to drained apricots. Let stand while making crusts or for 15 or 20 minutes. Fill bottom crust and top with 2 TBLS. of butter. Put on top crust and cut slits in a decorative way. Brush with milk and sprinkle with cinnamon sugar. Put pie pan on cookie sheet and bake for 15 minutes @ 450 degrees. Lower oven to 350 degrees and bake 30 minutes more. Serve with vanilla bean ice cream. YUMMY!!