Pastry for double-crust 9 inch pie
6 c. peeled, hard pears, thinly sliced
1 1/2 c. sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 tbsp. minute tapioca
Juice of 1 lemon
1 c. dried apricots, chopped
3 tbsp. butter

Line a 9 inch pie plate with half of pastry; set aside.

Combine pears, apricots and sugar, mixing well. Let set 20 minutes with lemon juice. Stir in tapioca.

Heat over low heat until mixture begins to simmer; simmer for 20 minutes. Add cinnamon and nutmeg and spoon filling into pastry shell, and dot with butter. Cover with top crust and slit in several places to allow steam to escape; seal and flute edges.

Bake at 400 degrees for 15 minutes; reduce heat 350°F, and continue baking for 40 minutes.