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Cranberry Apricot Pie

Pastry for 2-crust pie
3 c. cranberries
12 dried apricots, quartered
1 1/4 c. sugar
1/2 - 3/4 c. water
1/3 c. Amaretto liqueur or 1 1/2 tsp. almond flavoring

Combine cranberries, apricots, sugar and 1/2 cup water. Cook, uncovered or medium heat, stirring occasionally for about 15 minutes. If mixture is too dry, add another 1/4 cup water. Cranberries should be popped. Add liqueur or flavoring and simmer another 10 to 15 minutes. Preheat oven to 375 degrees. Spread filling into unbaked 9" pie shell. Cover with lattice patterned pastry. Bake until crust is golden brown and filling is bubbly, about 45 minutes.

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