Bonnie, CA here is a recipe for dried apricot pie however it is not a 2 crust-perhaps you can work with it and if you come up with a 2 crust version let me know.

Apricot Meringue Pie

1 3/4 cup dried apricots
3 1/2 cup cold water
1 1/3 cup sugar 6 Tbsp cornstarch
1/4 tsp. salt
2 Tbsp. butter or margarine
1 baked 9" pastry shell

Meringue:
3 egg whites
1/4 tsp cream of tartar
6 Tbsp. sugar
1/4 tsp. grated lemon peel

Rinse apricots, add water, boil slowly uncovered about 20 min. Drain cooking liquid from apricots; add water to make 1 1/4 cups. Combine fruit, liquid, sugar, cornstarch, salt, butter; cook and stir till thick. Pour into baked pastry shell, cover with meringue. Bake in hot oven (400 deg. F.) 8-10 min., till lightly browned. Cool before cutting.

To make meringue: beat whites with cream of tartar to fine foam stage. Gradually beat in sugar, beating till stiff and glossy. Fold in lemon rind.