3 c. canned apricots
1/2 c. juice
1 c. sugar
1/4 c. flour
Mix flour and sugar, stir in apricots and juice. Put in bottom crust and put 4 dots of butter on top. Moisten edge of pie crust and cover with top crust. Fold under edge of bottom crust. Flute edges. Bake at 425 degrees for 15 minutes and at 375 degrees for about 45 minutes or until filling has come to a boil through vents.
Joy is not in things, it is in us.