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1
Bring reserved apricot syrup and dried apricots to boil in heavy small saucepan.
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2
Remove from heat.
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3
Let stand until apricots soften, about 10 minutes.
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4
Drain apricots; discard syrup.
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5
Stir sugar, cornstarch, pineapple juice and lemon juice in heavy medium saucepan until blended and smooth.
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6
Mix in pineapple.
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7
Let stand until juices form, about 15 minutes.
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8
Cook over medium heat until mixture boils and is very thick, stirring often, about 8 minutes.
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9
Remove from heat.
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10
Mix in cranberries, butter and dried apricots.
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11
Cool completely.
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12
(Can be made 8 hours ahead; let stand at room temperature.)
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13
Gently mix in canned apricots.
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14
Position rack in lowest third of oven and preheat to 400F.
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15
Roll out 1 dough disk on floured surface to 13-inch round.
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16
Transfer to 9-inch-diameter glass pie dish.
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17
Fold overhang under.
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18
Roll out second dough disk on floured surface to 13-inch round.
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19
Cut into 1/2-inch-wide strips.
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20
Brush inside and top edge of crust with glaze.
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21
Spoon filling into crust.
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22
Arrange 7 pastry strips across top of pie, spacing 1/2 inch apart; brush with glaze.
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23
Arrange 7 more strips atop pie in opposite direction.
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24
Tuck ends of pastry strips under crust at edge; press to seal.
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25
Crimp edge.
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26
Brush lattice and edge with glaze.
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27
Bake until lattice is golden and filling starts to bubble, about 45 minutes.
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28
Transfer to rack; cool completely.
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29
(Can be made 1 day ahead.
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30
Let stand at room temperature.)
