Apricot Pie

In a saucepan bring apricots and water to a boil. Cook for 10 minutes. Add sugar and cook another 5 minutes. Drain, reserving 1 cup of juice. Set apricots aside. Pour 1 cup reserved apricot juice into saucepan and add cornstarch. Add salt and cook until mixture thickens, stirring frequently. Arrange drained apricots in unbaked pie shell. Pour in thickened apricot juice. Dot with butter. Cover with top crust. Slit top and flute edges. Bake at 425 for 30 minutes.