3 c. milk 3 Tbsp. butter

2/3 c. sugar 1 tsp. vanilla

31/2 Tbsp. Cornstarch 1 small pkg. dried apricots

3 eggs, separated

Barely cover apricots with water in boiler and cook until tender. Add sugar to taste (leave apricots tart). Mash apricots and set aside. Heat milk in double boiler until almost starts to skim. In a bowl, mix sugar and cornstarch together. Take 1/4 cup hot milk from that which is heating and stir in cornstarch mixture. Add egg yolks to cornstarch mixture and beat well. Take 1/2 cup hot milk and pour into bowl with cornstarch mixture and stir quickly. Pour all of that mixture into remaining hot milk and stir quickly. Cook until thickens. Take off fire. Add butter and vanilla and stir well. Put apricots into baked 10 inch pie shell, covering the bottom evenly. Pour pie filling over apricots. Top with meringue or Cool Whip.