Apricot Mincemeat Pie

1 (9-ounce) package condensed mincemeat, crumbled
2/3 cup snipped dried apricots
1/3 cup packed brown sugar
2-1/4 cups plus 1 tablespoon water
1 tablespoon lemon juice
2 small tart apples, peeled, cored, and thinly sliced (1-1/2 cups)
1/2 cup chopped pecans
pastry for two-crust 9-inch pie
1 tablespoon butter or margarine
1 egg yolk

In a saucepan, combine mincemeat, apricots, and sugar. Stir in 2-1/4 cups water and lemon juice. Bring to boiling; reduce heat and simmer uncovered 15 minutes, stirring occasionally. Cool 15 minutes. Stir in apple slices and nuts. Roll out half of the pastry and line a 9-inch pie plate. Turn filing into crust. Dot with butter. Roll out remaining pastry; cut slits. Place atop filling; trim and flute edges. Beat together yolk and 1 tablespoon water; brush over crust. Cover edge with foil. Bake at 375 degree F. for 25 minutes; uncover and bake 20 minutes more. Cool.--Mrs. John McCarroll, Waco, Tex.

[Number of servings not given, but probably serves 6.]

[recipe on the back of “Glazed Grape Custard Pie,” clipped from “Better Homes and Gardens”]