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(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 


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