Preheat oven to 425°F.

Line an edged baking sheet with parchment paper.

Unroll the pie crust onto the parchment paper.

If using jarred apricots, pour into a collander and drain off the syrup.

Combine flour, sugar, and cinammon in a small bowl.

Slice the apricots into half inch slices (cut each jarred apricot half in two) and add to a medium sized bowl.

Cover the apricots the the dry mixture and toss to coat the fruit.

Add the vanilla to the apricots and blend.

Arrange the apricots in around the center of the pie crust, leaving about 2 inches around the outside edge.

Fold the outside of the crust over in sections (about 6-8) to cover the edges of the fruit and pinch together any cracks.

Brush the exposed top of the crust with the beaten egg wash and sprinkle the crust with coarse sugar.

Sprinkle small pieces of butter on the top of the fruit.

Place the baking sheet in the oven for 25-30 minutes until the crust is golden brown.

Remove from the oven and let stand for 15 minutes to cool.