1 (9 inch) prepared graham cracker crust
2 (3 ounce) packages instant vanilla pudding mix
2 cups applesauce
2 teaspoons vanilla extract
1 cup applesauce syrup
1/2 cup butter or margarine
In a small bowl, combine pudding mix and applesauce. Mix well, place on bottom of pie, pour applesauce mixture over pie. Cover side of pie with a seam-side down. Place top of pie on baking sheet.
Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into center of pie comes out clean. Cool on a wire rack.
Grease and flour a 9 inch round pan.
Prepare vanilla pudding according to package instructions, or make a simple syrup by mixing butter and applesauce in large bowl. Cover pie with pastry; refrigerate and let stand overnight to soften.
While the pie is standing, make the apricot syrup and butter fill: in a small bowl, mix apricot preserves and 1/2 cup butter until well combined. Fill and cool pie. Cut into squares; serve with whipped cream.