1 (9 inch) unbaked pie shell
1 tbsp. lemon juice
4 c. sliced, unpeeled apricots
3/4 c. light brown sugar
1/4 c. sugar
2 tbsp. quick cooking tapioca
1/2 tsp. salt
2 tbsp. butter
1/2 c. cookie crumbs (any kind)

Place apricots in a bowl. Sprinkle with lemon juice. In another bowl, mix brown sugar, sugar, tapioca, and salt. Add to apricots. Let stand 15 minutes. Line pie pan with pastry. Fill with apricot mixture. Dot with butter. Sprinkle cooked crumbs over top. Bake at 425 degrees for 45 to 50 minutes.