In a medium saucepan, bring apricots and water to a boil. Reduce heat slightly and cook for 10-15 minutes until apricots are softened. Add sugar, stir and cook for 5 minutes. Pour apricots into a sieve or colander set over a bowl. Reserve 1 1/2 cups of juice. Return juice to pot. Whisk in cornstarch and salt. Cook over medium heat until mixture thickens, stirring often. Set aside. Divide dough into two balls. On a floured surface, roll each ball into a 9″ circle. Place one dough circle in a 9″ pie pan. Bake at 350 degrees for about 10-15 minutes until lightly golden brown. Slice the second dough circle into thin strips. Arrange apricots in baked pie shell. Pour thickened juice over apricots. Dot with butter. Arrange strips lattice- style over top of apricots. Brush top with egg wash. Sprinkle with sugar. Bake at 350 degrees for 25 -30 minutes or until deep golden brown on top.