2 C B & R Farms California Dried Apricots
1 C orange juice
1 T cornstarch
½ C light brown sugar
Pinch of salt
2 unbaked 8” pie crusts
1/4 C toasted coconut
2 T butter
Preheat oven to 400F.
Soak apricots in orange juice for 2 hours. Drain and reserve 2/3 cup of the liquid.
Blend cornstarch into the liquid and add brown sugar and salt.
Cook mixture, stirring constantly until it thickens.
Put apricots in pie shell and pour orange mixture over them.
Sprinkle with toasted coconut and dot with butter.
Make lattice strips with the remaining pastry dough and arrange on top of pie.
Bake for 12 minutes.
Reduce heat to 325F. and bake for additional 15 minutes or until pastry is golden brown.