Apricot Pie - Two-Crust Pie

1.Wash apricots carefully, but gently. Place in hot water and soak for 24 hours. Do not stir; keep at room temperature.

2.When ready to use, do not cook. Drain, reserving water.

3.Dissolve cornstarch in 2/3 cup of juice and bring to a boil. Let cool until mixture is clear and thick, stirring almost constantly with a wire whisk, not a spoon, to prevent lumping.

4.Add sugar, salt, corn syrup and let this come to a boil once or twice. The mixture will resemble a heavy syrup.

5.Remove at once from heat and pour, very hot, over well-drained whole apricots. Blend well, but gently, lest the mixture mashes. The fruit should be entirely coated with syrup.

6.Turn, while hot, into pastry-lined pie pan; cover with top crust in the usual way; prick with a fork and bake 10 minutes in a hot oven (450°F); then reduce heat to (350°F) and continue baking for 30-35 minutes.

7.Serve cold with a plain whipped cream topping or with ice cream.