1. Preheat oven to 180°C and grease a pie plate with melted butter. Peel, quarter and core apples, then cut into slices. Put apple and apricots in a heavy-based pan with cinnamon and water. Bring to a simmer, cook for 8-10 minutes or until fruit is tender. Drain, then discard cinnamon.
2. Spread butter on both sides of bread. Line prepared pie plate with 8-10 slices. Sprinkle over a little sugar. Add apple and apricots and dollop over the apricot conserve.
3. Halve remaining slices diagonally. Put on top and sprinkle with remaining sugar and bake for 15-20 minutes.