1 1/2 cup very finely cut dried apricots
1 cup apricot nectar, divided
1/2 teaspoon ground coriander
1 tablespoon plus 1 teaspoon balsamic vinegar
1/4 cup butter, melted and cooled
3/4 cup white corn syrup
1/4 cup pure maple syrup
1/4 teaspoon salt
Place cut-up apricots in a small bowl. Bring 3/4 cup apricot nectar to a boil. Pour over cut apricots. Add coriander and balsamic vinegar and stir. Allow to stand 30 minutes. Return to pan, add remaining 1/4 cup apricot nectar, bring just to boil, reduce temperature and simmer 7-8 minutes stirring occasionally. Remove from heat. Cool to room temperature.
Using a hand beater or whisk, beat the eggs. Add salt, butter and 2 syrups and beat until nicely blended. Stir in apricot mixture. Pour into unbaked pie shell. Protect pie edges by placing on a metal pie ring. Bake 350 degrees approximately 45-48 minutes. Top should be nicely browned. Cool to room temperature. Refrigerate any leftovers.
1 1/3 cup flour
1/2 teaspoon salt
1/3 cup vegetable oil
3 tablespoons cold milk
Stir together flour and salt. Pour cold milk into vegetable oil. Stir well. Pour this mixture into flour/salt mixture. Stir together. Shape into ball. Roll out between two sheets of wax paper.
* 1 unbaked 9-inch pastry shell can be used in place of a homemade crust.