Apricot cobbler with custard sauce

1. Source: southern living magazine 1/97 combine apricots and water in a saucepan; let stand 8 hours.
2. stir in 2 ½ cups sugar; cook over medium-high heat, stirring constantly, until mixture boils.
3. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.
4. Uncover and increase heat to medium-high; cook, stirring often, 8-10 minutes or until thickened.
5. Remove from heat; cool slightly.
6. Stiri in extracts and, if desired, liqueur; cool.
7. unfold 1 pie crust, and press out fold lines.
8. Cut to fit into the bottom of a deep 2-quart baking dish, reserving excess pastry.
9. spoon half of apricot mixture into dish; top with reserved pastry.
10. bake at 475 °F. For 12 minutes or until lightly browned.
11. Spoon remaining apricot mixture over pastry; cool.
12. unfold remaining pie crust; roll to 1/8-inch thickness, and cut into 1-inch strips.
13. Arrange in a lattice design over apricot mixture.
14. bake at 475 °F for 15 minutes; sprinkle with 1 tablespoons sugar and almonds, and bake 2 to 3 more minutes.
15. Serve warm with custard sauce.
16. custard sauce: whisk together eggs, sugar, and salt in a heavy saucepan until blended.
17. Whiski in half-and-half, and cook over medium-low heat, whisking constantly, 10 minutes or until slightly thickened.
18. Remove from heat; stir in vanilla extract.
19. press wax paper or plastic wrap onto custard surface; cool.
20. Chill.
21. Yields: 2 ½ cups.