PREHEAT oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
PREPARE pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.