APRICOT PIE
(9" Pie)
1 cup (15 1/4 oz. can) apricot halves and syrup
1 package (3 1/2 oz.) vanilla pudding and pie filling mix
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.
Apricot Producers of California www.apricotproducers.com
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