About 2 lbs. firm ripe apricots, pitted and quartered (you need 6 c. fruit)
1 1/2 tbsp. lemon juice
1/2 c. each granulated sugar and firmly packed brown sugar
3 to 4 tbsp. quick cooking tapioca
Pastry for a double crust 9 inch pie

In a large bowl, combine apricots and lemon juice. Stir together granulated sugar, brown sugar, and tapioca, then mix gently with fruit. Let stand at least 15 minutes or up to 1 hour to soften tapioca; mix gently now and then.

On a lightly floured board, roll half the pastry into a 12 inch diameter round; ease into a 9 inch pie pan. Fill with apricot mixture. On floured board, roll remaining pastry into a 10 inch square. With a pastry wheel or knife, cut into 8 equal strips. Arrange pastry strips on top of pie in lattice pattern. Trim off strips as they lap over pan rim.

Fold the bottom crust over lattice; flush with pan rim. Flute pastry to seal. Set pie in a foil-lined 10 x 15 inch pan (pie bubbles as it cooks). Bake in a 400 degree oven on the lowest rack until pastry is golden brown and filling is bubbly, 55 to 65 minutes. If rim begins to darken excessively, drape with strips of foil.

Serve warm or at room temperature. If made ahead, let cool, then cover loosely and store at room temperature until next day. Cut into wedges. Serve 8 or 9.