1 9" pie shell, Unbaked

**filling
2 c dried apricots, diced
1 1/2 c water
1 1/4 c sugar
3 T flour
1/2 t salt
3 egg yolks, beaten
2 T butter
2 bananas
**Meringue
3 egg whites
1/4 t cream of tartar
6 T sugar
1/2 t vanilla extract

Combine apricots & water in a saucepan. Bring to a boil, reduce heat, cover & simmer 10 minutes or until tender. Combine the sugar, flour & salt; stir into apricots. Bring to a boil and cook 2 minutes, stirring constantly or use a double boiler.
Stir some of the hot mixture into the beaten egg yolks, then return warmed egg yolks to hot mixture & cook for a few minutes until thickened. Remove from heat, stir in butter & allow to cool.

Prehat oven to 350 degrees.

Slice bananas and arrnage in bottom of pie shell. Top with apricot mixture.

Prepare meringue. Whip egg whites until frothy. Beat in cream of tartar and continue beating until peaks start to form. Beat in sugar, 1 Tbsp at a time, then beat in vanilla. Spread meringue over filling, sealing to edge of pastry. Bake for 12 10 15 minutes, until meringue is golden brown.

Champaign County Fair