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Put unbaked pastry in pie pan. Make pie filling of 1 quart home-canned apricots; add 1 small can crushed pineapple. Add a little sugar to taste. Add 1-2 Tblsp tapioca for thickening. Put filling in unbaked pastry in pan. Dot with butter. Cover with pastry. Flute edges. Bake at 350 degrees about 50 minutes.