Ingredients
6 oz dried apricots
3/4 cup brown sugar
1 unbaked pie shell
2 eggs
16 oz pumpkin
1/3 cup sugar
1/4 cup apricot preserve
1 tsp cinnamon
1/4 tsp ginger
1 1/4 cup evaporated milk
1Tbs melted butter
2 Tbs flour
Preparation
425F (220C). Mix apricot and sugar. Put 3/4 in the bottom. Mix eggs through milk. Pour and bake 15 min. Reduce to 350F. Bake 30 min. Add butter and flour to crumb mixture, sprinkle over pie. Bake 20 min.
