Happy Michael Apricot and Blueberry Pie

I created this pie two days before my grandson was born. I had apricots from my grandma's tree and had spent the afternoon making jam. I ended up with a few extra apricots. Some were already blended for the next batch of jam but I saw that I did not have enough fruit to complete the job. I did, however, have a bowl of fresh picked blueberries. I put 2 and 2 together and decided to see how the two would blend to make pie. I used lime juice instead of the usual lemon juice just for fun. I really liked it!

2 cups mashed apricots
2 cups chopped fresh apricots
4 cups blueberries
3/4 cup sugar
2 Tablespoon lime juice
2 Tablespoons instant tapioca
2 Tablespoons corn starch
Pastry for 2 crust pie

Preheat oven to 400 degrees.
Pit fresh apricots and blend lightly to make 2 cups. Pour into a large bowl. Pit and chop an additional 2 cups of apricots; add to blended apricots. Add lime juice and blueberries. In a separate bowl mix sugar, tapioca, and cornstarch. Pour sugar mixture over the fruit. Let sit 10 minutes.
Line a deep dish 9-10 inch pie pan with pastry. Pour in fruit mixture. Top with pastry, flute edges, and cut vent holes in top of pie. Bake in preheated oven 35 minutes.