Double ~ Crust Pastry { for a 10 ~ inch pie } 1 cup dried apricots 1 tablespoon sugar 1 jar { 27 ounces } prepared mincemeat { 3 cups } Heat oven to 425º. Make a Double ~ Crust Pastry. Mix apricots and sugar in 1 1/2 ~ quart saucepan. Add just enough water to cover apricots. Heat to boiling over medium heat; reduce heat. Simmer uncovered about 20 minutes or until apricots are tender; drain. Place apricots in pastry-lined pie plate. Spread with mincemeat. Trim overhanging edge of pastry 1/2 inch from rim of plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2 ~ to 3 ~ inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 35 to 40 minutes or until crust is brown. Serve warm with ice cream.