INGREDIENTS
1 ½ Tminute tapioca
1/3 C sugar
1/4 t salt
2 C B&R Farms Dried Apricots, cooked & drained
1 C hot apricot juice (from apricots)
2 sheets prepared pie dough
Optional: 1 C crushed pineapple
DIRECTIONS
Combine tapioca, sugar and salt in bowl. Add apricot mixture with juice and optional pineapple. Turn into the uncooked pastry shell.
Arrange lattice top of pastry strips. Bake at 425 F for 10 minutes, then 350F for 30 minutes. Top with whipped cream or ice cream.