Creamy California Apricot Pie (9" Pie)

1 cup (15 1/4 oz. can) California apricot halves and syrup
1 package (3 1/2 oz.) vanilla pudding and pie filling mix
1  1/2 cups undiluted evaporated milk
1 beaten egg yolk
9-inch baked pie shell
2 teaspoons cornstarch
1/4 cup toasted sliced almonds

Drain apricots, reserve syrup.

Place pudding mix in medium saucepan.

Gradually stir in evaporated milk, 1/2 cup syrup, and egg yolk. Cook over medium heat.  Stir constantly until mixture boils.

Chop 1/2 cup apricots; stir into pudding.
Pour into pie shell. Chill.

Combine 2/3 cup syrup (add water if necessary) and cornstarch. Cook over medium heat.  Stir constantly until mixture boils 1 minute.

Cut remaining apricots into thirds lengthwise.
Arrange slices over pudding.

Spoon glaze over pie.

Sprinkle almonds around edge. Chill.