How to Make Dried Apricot Pie. Microwave for 15 minutes or until fork tender. Add sugar, cinnamon and flour. Fill bottom of pastry lined pan with apricot filling. Dot with butter. Cover with second half of pastry, crimp and flute as desired. Brush top of pie crust with milk and sprinkle sugar on top. Bake at 400 degrees for 40-50 minutes.
Prepare pastry for double crust 9 inch pie. Line pan with bottom crust. Put dried apricots into microwave-safe bowl. Add just enough water to cover fruit (about 2 cups). Microwave for 15 minutes or until fork tender. Add sugar, cinnamon and flour.
Slice the dried apricots in half and rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes. Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots.
To Make the Apricot Filling: In the meantime, heat the apricots and lemon juice in a small saucepan over medium heat for 5 minutes. When it begins to bubble, use a fork to mash the apricots until smooth. Turn the heat off and stir in the monk fruit sweetener, then gradually stir in the gelatin. Mix until fully combined and set aside.