Preheat oven to 450 F.
Mix the first 3 ingredients in a large bowl.
Combine both sugars, tapioca, cinnamon and salt in another large bowl. Stir apricots
into sugar mixture. Let stand 15 minutes, stirring occasionally.
Roll out one pie crust on a lightly floured surface to about a 1/8" thickness.
Arrange crust in a 9" pie plate. Scoop filling into pie shell & top with caramels and butter.
Roll out remaining pie crust to a 1/8" thickness. Place on top of filling. Cut 2 slits in top to allow steam to escape. Seal and flute edges.
Brush top of crust with thin layer of egg white.
Place pie on a cookie sheet and bake 10 minutes. Reduce oven to 375F. Bake 40-45 mins. longer.
Option: For cute "finger food" pies, roll out dough, cut small circles with cookie cutter and press into a mini cupcake pan. Fill with one caramel and top with about a tablespoon of pie filling. You may leave them open face or
cut left over pie dough into decorative shapes and place on top of filling, brushing lightly with egg white wash. Bake for 25-30 minutes or until done. Dust with powdered sugar, if desired.
*If fresh apricots are not available, use 1 pound dried. Place in bowl, cover with warm water and re-hydrate for 30 minutes. Drain water and lightly chop.