Ingredients

• 9-inch baked pastry or graham cracker pie shell
• 3 cups drained, cooked apricots (fresh) or three 15-oz. cans
• 2/3 cup sugar
• 3 Tbsp. cornstarch
• 1/8 tsp. salt
• ½ tsp. ginger
• 2 Tbsp. butter
• 2 tsp. lemon juice

Directions

1. Put the apricots through a coarse sieve or food mill into the top part of a double boiler.
2. Bring to a boil over direct heat, then place over hot water.
3. Mix sugar, cornstarch, sat and ginger, then stir this mixture into the hot apricot puree and cook, stirring, until smoothly thickened.
4. Let cook 15 minutes altogether, then remove from heat, stir in butter and lemon juice, and let cool.
5. Pour into the pie shell and top with sweetened whipped cream or meringue.