Wash fruit and trim off any brown spots. Slice in half, remove pit, and slice into small slices. You do not need to peel the apricots.
Place the fruit in a bowl. Add sugar, salt, coriander, flour, and almond extract, if using.
Stir the fruit mixture gently to evenly distribute ingredients.
Roll out one half of the double pie crust recipe and arrange in 9" pie plate.
Mound fruit filling into the crust.
Dot small pieces of butter across the top of the pie filling.
Cover the pie filling with the other pie crust. We used a lattice crust here. Pinch the edges of the crusts together to seal. Sprinkle the top of the pie with some granulated sugar if you'd like.
Bake for 8 minutes at 425°F. Lower the oven temperature to 325°F and continue cooking for another 30-35 minutes or until fruit is bubbling up in the pie and the crust is browned. If crust or edges get too brown before the filling is done cooking, cover the browned areas with aluminum foil until the pie is done baking.
Cool pie completely before slicing and serving. (Or serve warm with ice cream, but know that the filling may be more runny until it is fully cooled.)