Prepare 1/2 recipe of piecrust and bake, cool. Preheat oven to 375°F.

In 2-quart saucepan over medium-high heat, heat 3 cups water, prunes and apricots to boiling: reduce heat to low and simmer 15 minutes or until fruits are tender.

Meanwhile, spread walnuts on cookie sheet: toast in oven 8 to 10 minutes until lightly browned.

In cup, blend cornstarch and 1/2 cup water; gradually stir into simmering fruit and cook, stirring constantly, until thickened. Stir in sugar. lemon peel, cinnamon and salt. Pour mixture into piecrust. Sprinkle with walnuts. Cool.