Drain a 1 pound 4 ounce can (about 2 cups) pineapple chunks or tidbits, reserving 1/2 cup syrup. Combine 1 (3 ounce) package instant French vanilla pudding mix with 1 cup sour cream. Beat until thick. Beat in pineapple syrup. Pour into 8 inch graham cracker pie shell. Spoon drained pineapple chunks over pudding. Glaze with 1 cup cooled melted apricot preserves. Chill 1/2 hour.