Dried Apricot

Wash and pick over the dried apricots, put in pan, add a little water and cook until soft, when soft sweeten to taste stirring in the sugar, then let cool. Line pie pan with plain pie crust, fill, put on top crust and bake a light brown.

Dried Apricot. No. 2.

Wash and pick over the dried apricots, put in pan, add a little water and cook until very soft, run through colander, sweeten to taste. Line pie tin with plain pie dough, fill, put several little pieces of butter over the top, cover, and bake a light brown.

Fresh Apricot

Cut out the bad places, and cut off the seed and wash. Line pie pan with plain pie crust and fill, sprinkle over with three-fourths cupful granulated sugar, more or less amount depending on the sourness of the fruit and the size of the pie, sprinkle a little flour or cornstarch over the sugar, and put several little pieces of butter over it, cover with top crust and bake in hot oven until the crust is a light brown and the filling boils up through the holes in crust.

Apple Apricot Pie

Apricots are so rich that they do not make an extra good pie. Take half enough fresh or dried apricots and half enough fresh or dried apples, put them in a pan, add a little water, boil until soft, then run through a colander, sweeten to taste and let cool. Line pie dish with pie dough and fill, put a tablespoonful melted butter over the filling, sprinkle with a little cinnamon. Put on top crust and bake a light brown.