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.
Add the white sugar and combine.
Pour mixture into the unbaked pie shell and seal with the top crust.
Brush milk over top crust for color, if desired.
Bake at 400°F for about 1 hour.
**PLEASE NOTE: If your dried apricots are sweet, you may want to cut the amount of sugar from the 1 3/4 cups called for in the recipe to about 2/3 to 3/4 cup of sugar (or to your taste) to prevent the pie from being overly sweet. The dried apricots I use are quite tart/sour, so the 1 3/4 cups of sugar does not produce an overly sweet pie.