Brush inside of baked pie shell with 2 tablespoons apricot preserves.

Place apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Let stand until apples release about 1/2 cup liquid, 30 minutes to 1 hour. Drain apple liquid into a small, heavy saucepan. Set drained apples aside. Add butter to pan, and bring to a boil over medium-high; cook, stirring occasionally, until liquid is reduced to about 1/3 cup, 3 to 5 minutes.

Preheat oven to 425°F. Toss drained apples with cornstarch. Arrange half of apples on bottom of pie shell; drizzle with half of the reduced apple syrup. Arrange remaining apples in overlapping concentric circles on top, starting from outside and working in; drizzle with remaining apple syrup. (The apples will be heaped above the top of pie shell but will sink down during baking.)

Cut a round of aluminum foil to fit over top of pie; pull edges of foil up and crimp in 3 or 4 places to create a small dome. Tent pie with foil, and bake in preheated oven until apples are tender when pierced with a paring knife, 1 hour to 1 hour and 15 minutes.

Remove aluminum foil, and bake until tops of apples are lightly browned, 5 to 8 minutes.

Warm remaining apricot preserves, and brush over top of hot pie. Cool pie in pan on a wire rack 30 minutes. Transfer pie from pan to a serving platter. Serve warm, or cool to room temperature.