Instructions: Drain apricots, reserving 1/2 cup juice; set apricots aside.

In a saucepan, combine egg yolk, evaporated milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate.

Make glaze by combining cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer.

Spoon glaze over top. Sprinkle with almonds. Chill until serving.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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