Fruit filling - cook prunes and apricots in boiling water for 10 minutes; drain and chop fruit. Combine fruit, pineapple, sugar, and tapioca; stir well.

combine: yeast and warm water in a 1 cup measuring cup, let stand 5 minutes.

combine: flour, sugar, and salt in large bowl. City in butter with pastery blender until crumbly. Combine yeast mixture, egg, and vanilla; stir into flour mixture. Shape doubt into flat disc; cover and chill.

Roll dough into 14 inch circle. Spread fruit filling over dough to within 3 inch of edges. Fold edges of dough over fruit, leaving center uncovered. Sprinkle dough with sugar. Bake at 400 for 25 minutes or until golden. Serve warm. Yeilds 6 servings.