Apricot Meringue Pie

• 12 ounces dried apricots, chopped
• 1-1/2 cups water
• 2-1/2 cups sugar, divided
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 eggs,
• 2 tablespoons butter
• 1/4 teaspoon cream of tartar
• 1 pastry shell (9 inches), baked

1. In a saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until apricots are softened.
2. In a bowl, combine 2 cups sugar, cornstarch and salt; stir into apricot mixture. Bring to a boil. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir a small amount of hot filling into yolks. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer or until glossy and clear. Remove from the heat; stir in butter. Keep warm.
3. In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pour hot filling into crust. Spread meringue evenly over filling, sealing edges to crust.
4. Bake at 325u0b0 for 25-30 minutes or until golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.

water, sugar, cornstarch, salt, eggs, butter, cream of tartar, pastry shell

Taken from www.tasteofhome.com/recipes/apricot-meringue-pie/ (may not work)