Mary Morris's Apricot Pie

2 Pie crusts (1 top, 1 bottom)
2 cans apricots
apricot preserves and sugar to make 1 cup
3 tbs cornstarch
1 tbs tapioca
1 1/2 tbs butter
1 tbs lemon juice

1. Preheat oven to 425.
2. Drain apricots, reserving 3/4 cup of juice.
3. Combine apricot juice, sugar, preserves, cornstarch, and tapioca over medium heat. Cook until thick. Remove from heat. Stir in butter and lemon juice, add apricots and cool.
4. Place bottom crust into 8-inch pie plate. Pour filling into crust and add top crust (either whole or a lattice top). If not using lattice top, pierce top crust to create vents. Brush with egg wash and sprinkle with sugar.
5. Bake for 10 min, reduce heat to 375 and bake for 20-25 min more, or until top is golden and juices are bubbling through vents or lattice.
6. Cool on a wire rack for 3 to 4 hours and serve.