1 pie crust, frozen or made from your favorite recipe
2 Lbs (1 Kg) fresh or canned apricot halves, drained
1+1/2 cups (375 ml) apricot jam or preserves
1/2 cup (125 ml) sugar
2 Tbs (30 ml) melted butter
1/2 cup (125 ml) hot water
1/2 cup (125 ml) cognac (optional, substitute water)
Bake the pie crust in a 9 inch (22 cm) pie pan for about 15 minutes in a preheated 350F (180C) oven, until it is about half baked. Spread
about 2 tablespoons (30 ml) of the apricot jam over the bottom of the pie crust in a thin layer. Add the apricots and sprinkle them with
the sugar and drizzle with the melted butter. Return to the oven for an additional 20 minutes. Dissolve the remaining jam in the hot water
and add the cognac. Pour this mixture over the apricots as soon as the pie is removed from the oven and allow to cool to room temperature
before serving. Makes one 9 inch (22 cm) pie. [Previous Recipe][Next Recipe]
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